A spelt loaf that you make in the bread machine. This ancient variety of strong wheat is now available in many supermarkets.
When making this recipe, you need to know what to expect from a spelt bread. Spelt is very healthy, but does not contain gluten like its wheat-relative. This means that as the yeast converts the sugars to gas (which normally causes a pillowy, airy dough) the bread dough without gluten cannot retain the air in bubbles in the dough. The result is a very typical European bread that is heavy, dense, can be sliced SUPER thin and served much like soft crackers. It is also, however, dense with nutrients and I thought this was a very good gluten-free recipe for bread! - 14 Jul 2008
This bread was horrible!!! I followed all the instructions, used new ingredients, right cycle, etc. Don't waste your time or ingredients. - 14 Jul 2008
When I made this bread, I was concerned about the small quantity of liquid. The mixture was stiffer than other recipes I have tried. The result was ok. It tends to break when sliced or buttered. The loaf was 9 cm high. I am used to baking wheat type breads and they come up to the top of the breadmaker pan - 13cm - 23 Mar 2011