Spelt Bread
See more in Loaf Recipes
Amount Measure Ingredient -- Preparation Method
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1 1/8 cups goat milk
1 1/2 tablespoons molasses, blackstrap
1 1/2 cups spelt flour
1 1/2 cups whole wheat flour
2 tablespoons vital wheat gluten
3/4 teaspoon salt
1 1/2 teaspoons active dry yeast
Place all ingredients in your machines fully assembled pan and in the
order specified by you machines manufacturer. Select the
wheat/grain/basic or white cycle and press start.
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Per Serving (excluding unknown items): 74 Calories; 1g Fat (14.4% calories
from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 3mg
Cholesterol; 147mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.










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susan March 26th, 2009 at 10:10 pmhey! for some reason, this recipe bulked on me. I got a 5×5 lump of loaf on Breadman Plus as a result, which was highly dense. How do I get it to be fluffier and less dense? If I cut a slice, it ends up being 4x the calorie count because it is so dense and it lumped up. Please send me some info or comment on the page for a response. I’d love to know! I followed the directions appropriately and set the thing for 1 – 1 1/2 lb (the only other option besides 2lb, which this isn’t)
Thanks!
divine June 3rd, 2009 at 10:36 pmIt seems that Spelt has an “extremely fragile” gluten content (While that may be a negative from the perspective of getting your bread to rise, it is also what makes spelt bread easier to digest). Spelt does not rise quite as high as wheat flour. But, spelt tastes so good, you probably won’t even notice that your bread is underinflated.
I found this on http://www.ochef.com/
Natalie January 5th, 2010 at 2:16 pmI am looking for a cranberry-orange bread recipe. Hope some one hase one.
Cherie Sczyporski November 18th, 2010 at 10:50 am