Thanks to help from Ann Miner and Susan Chapin, I baked a palatable
loaf of spelt bread this week. It tastes and smells very much like
whole wheat bread, but somewhat milder. I liked it. My three-year-old
son ate it without remark, but the eight-year-old refused to try
it. My wife doesn't care for whole-wheat bread, and didn't care for
this, either.
Averaging out the suggestions I received, I arrived at this recipe for
a small loaf:
1 tsp. yeast
2 cups spelt flour (Arrowhead Mills)
1/4 cup vital wheat gluten
1 tbsp. dry milk
2 tbsp. sugar
1 tsp. salt
1 tbsp. butter
7 oz. (7/8 cup) water
I used the standard white-bread cycle.