TM
* 1½ teaspoons easy-Blend Yeast or 10g fresh yeast
* 370g Milk
* 1½ teaspoon Sugar
* 25 g Butter
* 300 g French bread Flour or strong, plain Bread Flour
* 150 g Spelt Flour
* 50 g Rye flour
* 1 teaspoon Salt

===Method===
* Add the Yeast, Milk Sugar and Butter to the TM bowl.
* Mix for '''2 minutes / Temp. 37° / Speed 1'''.
* Add the remaining ingredients in the order given above.
* '''4 minutes / Knead'''
* Leave in the TM bowl until the Dough has rested and is touching the lid.
* '''12 seconds / Knead'''
* Tip the TM bowl upside down on a lightly floured surface .
* Loosen the blades by undoing the blade unit at the base. The weight of the blades will Help the Dough to drop out of the bowl onto the surface.
* Pull any remaining bits of Dough off the blades and out of the TM bowl.
* Shape into a ball, place in an oiled bowl and cover with Cling-film or a shower cap.
* Leave until the Dough has almost doubled in size (about an hour).
* Knock the Dough back and place, seam side uppermost, in a lightly oiled, well floured Banneton basket.
* Leave in a warm place, covered with Cling-film or shower cap 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 you can also use a preheated Baking stone, dusted with Semolina, in which case you will need a peel to transfer the Bread.
* 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 20 minutes.
* Reduce the temperature to '''190° C (375° F - gas 5)''' and Bake for a further 20-25 minutes until the Bread sounds hollow when tapped.

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