Ingredients
Bread dough
- 230 g water
- 1.5 tsp sugar, Any preferred
- 2 tsp instant yeast
- 100 g wholemeal spelt flour
- 400 g white spelt flour
- 1 large egg
- 1.5 tsp salt
- 2 tsp bread improver, Vit C powder / organic ACV
- 25 g olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Lightly grease a standard sized loaf tin (if required).
Put water in Thermo bowl and heat for 2min, 37', speed 1 or until 37' light stays on.
Add all other ingredients in order and combine for 10s speed 4.
Knead for 5 min on
"Closed lid" 
"Dough mode" .Tip dough out onto lightly floured Thermomat/oiled bowl and leave in warm spot to prove for 15-20 min.
Punch out any gasses, shape and place into loaf tin. Brush top with water and place in warm spot to prove until it reaches just over the top of the tin. See tip.
Place in cold oven, turn oven onto 200'C and bake for 25-30 min or until hollow when tapped underneath.
Tip
Prove in microwave: boil some water and fill a glass/mug, place in cold microwave with dough to create a contained, moist area for the dough to prove.
This recipe is a combination of a few different recipes including Thermomumma's and Quirky Jo's. The egg is what makes this bread soft like storebought bread, but if you need to leave it out, just use 50g extra water.
If your oven tends to run a bit hot, turn it down halfway through cooking to about 180'C.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Asjf80: I know this is far too late a reply and I'm sincerely sorry about that! I don't use the email address that was associated with this account, so never saw your question until today! If you ever want to make the bread again - you can use any ONE of the 3 ingredients mentioned. Each of them work as a type of bread improver. Apologies again!
I have baked spelt bread for years. I tried this recipe and was really impressed with the final loaf. I tweeked it to have 50%-50% wholemeal & white spelt. I think it needed a bit more moisture doing that but very edible and delicious loaf. Made as recipe said - but I left it to rise in the bowl for first rise.
Can I ask a silly question please. Is it bread improver or vitc or acv. Or all 3. I have all of them but not sure it needs them all. Cheers.
Great recipe thanks for posting. I subbed 1 cup of banana flour for the whole meal and added 1/2C of ground flax and it turned out great though I will add some oil to it next time
Simonay: Thanks
. We love the taste and texture of this bread - I am yet to find a store-bought spelt loaf that tastes as good!
candice3: Only just saw this comment, sorry! The only thing I can think is that your scales measured incorrectly. The dough for this is just like normal bread in that it's not overly sticky or anything - easy to handle.
Sensational recipe!
I have been searching for a spelt sandwich loaf recipe for a couple of years, I wasn't happy with quirky's - a bit "cakey" for me, this variation is perfect!
thank you!
Mine didnt work? The mixture will liquid and didnt cook. Followed recipe exact, but it didnt work? Any thoughts....
Sorry, only just saw your question. I have no idea what you'd replace yeast with sorry! Maybe Google some alternatives? Does yeast contain sulfur? I use Lowan's dried instant yeast and the ingredients just list "yeast and emulsifier (491)". Or are you allergic to both sulfur and yeast?
is there anything we can replace the yeast with as I am allergic to Sulfur and cant yeast