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of fresh bread. It’s so much easier to get out of bed, and to get the kids out of theirs. The kids all gravitate to the breakfast table, waiting for their fresh, warm slice. They love it so much that they cry if we ever don’t have fresh bread. And I feel so good sending them off with something filling and nourishing. I use spelt flour, because my kids do better on that.” I listened carefully. My husband had been thinking of switching over to spelt, and hearing about Mindy’s experience made me consider taking the plunge. I peppered her with questions and my doubts. I said I wasn’t consistent enough to keep at it. She said it was so simple, I wouldn’t think twice about it. I said I’d be lazy to wash the machine on a daily basis. She explained that all that needs washing is the non-stick loaf pan that can be wiped out with a wet cloth. I said I’d flop it. She said there’s no such thing. She’d share with me her recipe that was easy and foolproof. And the investment was minimal — she

used a fairly cheap machine that she was thrilled with. I was hooked. I purchased the machine, two large bags of spelt flour (Isaac’s Wonder Mills, as I was recommended) and a bag of organic sugar — if I was doing it, I wanted it to have the quality ingredients Mindy used. Thankfully, I already used sea salt (do not use Himalayan sea salt in the bread maker! More on that later). The recipe called for olive oil, but I stuck with my faithful canola oil, as I have trust issues with olive oil. The first night, I washed out the toiveled loaf pan and kneading paddle, and then deliberately measured the ingredients, laying them out in plastic cups in order (like the French do; they prepare all measured ingredients prior to starting so they shouldn't forget anything). With bread makers, the order the ingredients are put in matter, and the instructions vary according to machine. I carefully placed the ingredients into the pan, selected the loaf size, selected the

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