|Pounds ||Ounces ||Ingredient |
|7 || ||Whole grain spelt flour |
| ||2 ||Salt |
| ||8 ||Granulated sugar |
| ||4 ||Honey |
| ||8 ||Bread shortening |
| ||4 ||Yeast (compressed) |
| ||12 ||Whole eggs |
|2 ||8 ||Water |
Combine all ingredients as usual for a yeast raised dough.
Mix, to clean-up, with dough hook (will take 20% less mix time than bread made from wheat flour).
Dough Temp: 78-80° F. Give full rise (about 1 hour).
Scale 24 oz. of dough into deep 1# bread pans.
Give normal 3/4 full proof.
Bake as normal wheat bread but slightly longer to full set loaf.
Yield: 7 loaves.