• 1-1/3 Cups Water
• 1-1/2 Tbsp. Butter
• 1 Tsp. Salt
• 1-1/3 Cups 8 Grain Cereal
• 2-2/3 Cups Bread Flour
• 1-1/4 Tsp. Yeast

• 3/4 Cup Water
• 3 Tbsp. Oil or Butter
• 1 Egg
• 2 Tbsp. Sugar
• 1 Tsp. Salt
• 2 Cups White Bread Flour
• 1 Cup Whole Wheat Flour
• 1-1/2 Tsp. Yeast

• 3/4 Cup Water
• 2-1/2 Tbsp. Oil or Butter
• 1 Egg
• 2 Tbsp. Sugar or Honey
• 1 Tsp. Salt
• 3 Cups White Bread Flour
• 1/4 Cup Dry Milk Powder
• 1-1/2 Tsp. Yeast

• 1 Cup Water & 1 Egg (beaten)
• 1 Tbsp. Milk Powder
• 2 Tbsp. Shortening
• 2 Tbsp. Honey
• 1 Tsp. Salt
• 3 Cups White Bread Flour
• 1-1/3 Cups Cornmeal
• 1-1/2 Tsp. Yeast

• 1 Cup Water
• 1-1/2 Tbsp. Sugar
• 1 Egg
• 2 Tbsp. Milk Powder
• 1 Tbsp. Gluten Flour
• 2 Tbsp. Butter
• 1-1/2 Tsp. Salt
• 3-1/2 Cups Spelt Flour
• 1 Tsp. Yeast

• Put in 1-3/4 cups of room temperature water
• 2 Tbsp. Olive Oil
• 2 Tbsp. Honey
• 2 Tbsp. Molasses
• 4 Cups Arva's all purpose spelt flour
• 1-1/2 Tsp. Salt
• 1-1/2 Tsp. Yeast
• Use Rapid bake cycle on your machine.

Ingredients:

• 3 cups plus 2 tbsp. whole grain spelt flour, divided
• 2 tablespoons honey
• 2 cups warm water
• 1/2 tsp. dry active yeast
• 2 cups rye flour
• 1 cup rolled oats
• 1 tbsp. plus 1 tsp. non aluminum baking powder
• 2 tsp. baking soda
• 2 tsp. sea salt
• 2 eggs (or substitute)
• 2 tbsp. sesame seeds

Preparation:

1. Preheat the oven to 325F. Coat a 2 pound loaf pan with nonstick cooking spray, and sprinkle it with 2 tbsp. of the spelt flour. Set aside.
2. Combine the honey and water in a 2 quart bowl, and sprinkle the yeast over the mixture. Set aside for 5 to 10 minutes.
3. In a 3 quart bowl, combine the remaining 3 cups of spelt flour with the rye flour, oats, baking powder, baking soda and salt.
4. Beat the eggs into the honey mixture. Slowly add the honey mixture to the flour mixture, and mix just until the dry ingredients are well moistened.
5. Place the dough in the prepared pan. Sprinkle the loaf with the sesame seeds, pressing the seeds into the dough with the back of a large spoon.
6. Bake for 1 hour and 5 minutes, or until a toothpick inserted n the center of the loaf comes out clean. Allow the bread to cool in the pan for 10 minutes. Remove the loaf from the pan, and transfer to a wire rack. Cool completely before slicing and serving.

Ingredients:

• 1/2 cup warm water
• 2 packages (1/4 ounce each) dry active yeast
• 1 cup warm low-fat milk (or substitute)
• 2 tbsp. melted canola margarine
• 1/2 cup maple syrup
• 1 egg, beaten (or substitute)
• 3 cups whole-grain spelt flour
• 1 tsp. ground cinnamon
• 1 tsp. ground allspice
• 1/2 tsp. sea salt
• 1 can (1 pound) pumpkin
• 3 cups white spelt flour

Preparation:

1. Place the water in a 1 quart bowl, and sprinkle with the yeast. Stir once or twice, and set aside for 5 to 10 minutes.
2. Combine the milk, margarine, maple syrup, and beaten egg in a 2 quart bowl. Set aside.
3. Combine the whole-grain flour, spices, and salt in a 3 quart bowl. Stir in the yeast mixture, the milk mixture, and the pumpkin, and mix thoroughly. Add the white flour, a little at a time, until a dough is formed.
4. Turn the dough onto a lightly floured board, and knead for 3 to 4 minutes, or until the dough is slightly elastic. Cover with a clean kitchen towel, and let rise on the board in a warm place for 1 to 2 hours, or until the dough has doubled in size.
5. Punch down the dough, and divide it in half. Shape each half into a loaf, either round or oblong, and cover. Let the loaves rise in a warm pace for 1 to 2 hours, or until doubled in size.
6. Preheat the oven to 350F, and lightly coat a 17 x 11 inch baking sheet with nonstick cooking spray. Place the loaves on the baking sheet, spacing them about 3 inches apart, and bake for 45 minutes, or until the loaves sound hollow when tapped. Allow the loaves to cool on the sheet for 10 minutes. Transfer the loaves to a wire rack, and cool completely before slicing and serving.