Raisin bread / raisin loaves with spelt flour for the bread maker

Ingredients for 1 servings:

• 70 g margarine or soft butter
• 1 egg(s)
• 220 ml milk
• 65 g sugar
• 1 packet of vanilla sugar
• 1 tsp, heaped salt, approx. 7 g
• 1 packet of dry yeast
• 1 tsp, smothered cinnamon, vary according to taste
• 200 g wheat flour type 405
• 200 g spelt flour type 630
• 150 g raisins or sultanas

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Super delicious, with cinnamon and 50% spelt flour

It’s best to add the ingredients to the bread maker in the order listed. Select the “white bread” with a “light crust” program and press start. Tip: I recommend using cold milk, which makes the bread very fluffy. If you prefer it even fluffier, use lukewarm (= room temperature) milk. (My picture shows the result with warm milk.) If you want the bread sweeter, use two packets of vanilla sugar. I vary this from batch to batch, depending on what I’m in the mood for.