There are five supermarkets in my town centre, and not one of them sells wholemeal bread mix. I can have ciabatta bread, sundried tomato bread, crusty white bread, olive bread, you name it - everything except wholemeal. So I went with the healthiest option, which was spelt flour. I'm having problems baking with it though and I'm hoping someone can help me.
I use a bread machine because I have the Touch of Death when making bread by hand. The flour packet very unhelpfully said to bake it on the spelt programme, which my bread machine doesn't have. It also said I could use the dough setting to rise it, and then bake it in the oven, but I just know it will fail if I do that. So I tried it on the wholemeal setting and it failed. Rose to about 1.5 inches high.
I'm going to try this recipe next, which says to use a basic setting:
(source: Bread Machines For Dummies - by Glenna Vance and Tom Lacalamita)
1-1/2# loaf with changes for 2# in (----)
3/4 c. (1 c. + 1 T.) water
2 T. (3 T.) vegetable oil
2 T. (3 T.) sugar
1 t. (1-1/2 t.) salt
3 c. (4 c.) spelt flour
2-1/4 t. (1 T.) Active Dry Yeast
1. Have all the ingredients at room temperature.
2. Place the ingredients in the pan in the order listed.
3. Select a Basic, White, or Normal cycle and a medium crust color. Press Start.
but before I start I thought I'd see if anyone here has a different tried and tested
recipe, or some tips for me.