Harvest Spelt Bread
|Active dry yeast||2 Tablespoon (Two Packages)|
|Warm water||120 Milliliter (1/2 Cup, 110 - 115 Degrees Fahrenheit/43-46 Degrees Centigrade)|
|Warm milk||240 Milliliter (1 Cup, 110 - 115 Degrees Fahrenheit/43-46 Degrees Centigrade)|
|Butter||30 Milliliter, melted (2 Tablespoons)|
|Maple syrup||120 Milliliter (1/2 Cup)|
|Egg||1 , beaten|
|Whole grain flour||720 Milliliter (3 Cups)|
|Cinnamon||1 Teaspoon (5 Milliliters)|
|Allspice||1 Teaspoon (5 Milliliters)|
|Salt||1⁄2 Teaspoon (3 Milliliters)|
|Canned pumpkin||16 Ounce (One 480 Grams Can)|
|White flour||720 Milliliter (3 Cups)|
Dissolve yeast in the warm water.
Separately, combine warm milk, melted butter, maple syrup, and egg.
Combine whole grain spelt flour, spices and salt.
Add milk mixture and spelt mixture to the dissolved yeast.
Add pumpkin and mix thoroughly.
Add the white spelt flour, as needed, to form a dough.
Turn onto a lightly floured surface and knead until slightly elastic, .'3-5 minutes.
Cover and let rise until doubled.
Punch clown and divide in half.
Shape into 2 loaves, round or oblong.
Cover again and allow to rise until doubled.
Bake in a 350°F (180°C) oven for approximately 45 minutes or until loaves sound hollow when tapped.