| 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. | 