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Hearty Multigrain Bread

Reviewed: Jan. 13, 2014
This is a great, chewy, healthy and delicious bread. I do not have a bread maker, and after reading several reviews, I tweaked it a bit to leave out the white flour. I used 1 1/2 cups spelt flour, 1 1/2 cups whole wheat flour, and I also added Chia to the mix (1 tablespoon). Instead of butter, I used Earth Balance (I'm dairy free), and added a bit more water when the dough mixture wasn't really getting it together in my stand mixer. Then I used a spatula to combine and then I kneaded for a minute or so. If you're using spelt flour, you don't want to knead it too much or you'll end up with a crumbly mess. Placed in a warm place to rise for 1/2 an hour -- which it didn't really rise that much. I used a package of active dry yeast for whole grain breads. I also substituted honey and molasses for the sugar. (1/3 cup honey and a drizzle of molasses.) As I wanted a really hearty bread, I also added about 1/4 cup of rolled oats. Placed in a greased bread dish and baked on the bottom rack of the oven at 350 for 35 min. The next time I am doing this bread, I'm going to put an egg wash on it, as the top was a little dry. But it is great in the toaster with some (fake) butter and honey spread on it. Nooom!
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