Spelt Bread Recipe Subsitution
So, lately I've been trying to make Spelt Bread. They've all tasted great but the rise has been sub-par every time. I've finally found a recipe that looks like it has a great rise (Recipe link: http://www.sylviafox.ca/bread-machine-spelt-bread-recipe/). Here's the recipe
1 cup lukewarm water
1 egg – room temperature
1 tablespoon bread machine yeast -sprinkle over water
2 tablespoons cane sugar (or brown sugar)
1 tablespoon molasses
2 tablespoons honey
1/4 cup quick oats
3 tablespoons becel margarine or butter
2 teaspoons sea salt
But I'm wondering, since this is a Canadian recipe, and Canadian flours tend to have a much higher rise, if I will have the same results if I follow the recipe exactly.
Also, if I reduce the amount of sweetener (as this recipe has a whopping 5 tbsp sugar and this isn't a sweet bread) and changed the egg to 1/4 cup egg substitute (that's all I have right now in the house), will the recipe still create a high rise?