Wholemeal Spelt Cinnamon Toast Bread (bread machine)

This wholemeal spelt cinnamon toast bread is one of my favourite breakfasts. Nobody else in my house likes it, so when I whip up a loaf in my bread machine, I take a couple of slices and freeze the rest. I really like toast but don’t like store bought bread, so this gives me a quick, easy breakfast that is better for me.

The bread is dense and fairly heavy. This is due to the wholemeal spelt flour used in the recipe. If you prefer a lighter crumb, use white spelt flour if you prefer. I like the denseness of this spelt cinnamon toast bread as it holds up well as toast; I’ve noticed that white spelt bread is a little more fragile when toasted.

The bread is heavy on the cinnamon (if using too much cinnamon is ever a possibility) and instead of the usual raisins, I opted for sultanas. I think they do a better job of moistening up the bread a little but you can use raisins if you prefer.

If you like this recipe, why not check out my other bread machine recipes?

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Wholemeal Spelt Cinnamon Toast Bread (bread machine)

Course bread

Cuisine American

Equipment

• Bread Machine

Ingredients

• 75g (⅓ cup) butter
• 2 eggs
• 375ml (1½ cups) milk
• 515g (4¼ cups) wholemeal spelt flour (see note 2)
• 1 teaspoon salt
• 2 tablespoons cinnamon
• 7g (2 tsp) dried yeast (see note 3)
• 55g (¼ cup) brown sugar
• 100g (3½ oz) sultanas
• ¼ teaspoon nutmeg

Instructions

• Add all the bread ingredients (wet first, then dry) to your bread machine and as per manufacturer’s instructions (I used the sweet dough setting).
• When ready, remove from pan and slice when cool. Best eaten toasted with lashings of butter. Enjoy!

Notes

 

 

1. I have not made this recipe in anything other than my bread machine. Although it could be adapted to make by hand or using a stand mixer, I have not tried it myself (and therefore can't guarantee any results).
2. You can use spelt or regular flour for this recipe (just use the same amount).
3. In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe dry active yeast is the most similar to our dried yeast.

 

Disclaimer

 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

 

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

 

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.