* 1½ teaspoons easy-blend Yeast
* 300 g French bread Flour or strong, plain Bread flour
* 150 g Spelt Flour
* 50 g Rye flour
* 1½ teaspoons Salt
* 1½ teaspoons Sugar
* 25 g Butter
* 350 ml Milk

===Method===
* Put the ingredients into the Bread maker in the order specified in your instruction manual. The above order is correct for the Panasonic SD253, SD254 and SD255.
* If you have one, set to French bread programme; if not, set to the programme which has the longest rising time. This is menu option 08 for the Panasonic SD-ZB2502 automatic breadmaker
* One the process has finished, knock the Dough back and place, seam side uppermost, in a lightly oiled, well floured Banneton basket.
* Leave in a warm place, covered with a damp Tea-towel until double its size.
* Preheat the Oven to 220° C (425° F - gas 7) - if you wish for a crispy crust, place a bowl of water in the oven at this time.
* Grease a Baking sheet or line it with Bake-O-Glide.
* When the Dough has risen, place the Baking sheet, upside down, on top of the banneton basket.
* Quickly, but carefully, flip the whole thing over so that the Dough is now on the baking tray.
* Place in the Oven immediately and allow to Bake for 10-15 minutes.
* Reduce the temperature to 190° C (375° F - gas 5) and Bake for a further 15-20 minutes until the Bread sounds hollow when tapped.

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