2 tablespoons vegetable oil
1 Add water to bread machine, then oil, then flour, then salt, then sugar, then yeast.
2 Set on "Normal" setting (which is 4 hours), with small loaf and light crust settings.
3 NB: If you use wholegrain spelt rather than wholemeal, then reduce the yeast to 1.5 slightly rounded teaspoons (about 3.5g).
One other thing you can try, if you have a programmable machine, is to decrease the kneading times. Spelt bread has a very delicate gluten structure and ideally should not be mixed for more than 4 minutes. I have a very old programmable Breadman Ultimate (10+ years old), and set the first knead for 3 minutes (the incorporation knead) and the second knead set for 4 minutes. Then first rise is 40 minutes, skip the punchdown and second rise, a 15 second shaping and a 50 minute final rise. 40 minutes baking. If your loaf is collapsing, you may have too much moisture. Try adding a tablespoon or two of flour or decrease the liquid to 1 1/4 cups. The dough ball is generally a tad bit sticky, but should not be "wet" looking. Hope this helps. I've had great luck doing this using 100% white spelt flour.
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 15 (71%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 0.1mg||0 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.5g|
|Protein 0g||0 %|
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Calories per serving: 21
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