1¾ c. Einkorn flour
1¾ c. spelt flour
1 c. bread crumbs (from a previous loaf**)
3 Tbsp. mashed potato flakes
1½ tsp. salt
2 large eggs, beaten
¼ c. cooking oil
¼ c. honey
1 c. warm water
1½ tsp. yeast

In a large bowl, combine dry (first 5) ingredients. In your bread machine receptacle, combine wet (next 4) ingredients. Pour dry ingredients over wet ingredients. Spread out dry ingredients so they completely cover wet ingredients. Sprinkle yeast on top of dry ingredients. Select Dough setting on your machine and start. As the dough mixes, use a rubber spatula to scrape dry ingredients from the sides of the bowl into mixture if needed. Dough will be stickier than a traditional loaf.

After dough cycle is complete, scrape dough into a buttered and floured bread pan. Due to the stickiness of this dough, even a stoneware bread pan should be buttered and floured. Place loaf uncovered in a warm oven and allow to rise 20 minutes. Without removing the loaf, increase temperature to 350°F and bake for 30 minutes or until loaf sounds hollow when tapped.

Cool in pan on a rack for 10 minutes. Remove loaf from pan. Allow bread to cool completely before slicing.

*This recipe developed at altitude of 6000 ft.

**When making this recipe for the first time, make a loaf without the bread crumbs and turn it into bread crumbs for a future loaf. Bread crumbs are added to the recipe to preserve moisture and hold the loaf together for slicing.

Submitted by: Janeen Puckett