|1 teaspoon||Red Star Active Dry yeast|
|1⅓ cup||Bread flour|
|1 cup||Spelt flour|
|¼ cup||Rolled oats|
|1 tablespoon||Lecithin granules|
|1 tablespoon||Dry milk|
|1 teaspoon||Barley malt|
I made this in a 1-lb. Panny. For larger loaves, tell Meal Master to change the servings to 3.
Spelt is said to have enough gluten to substitute 1/1 for bread flour, but I thought I'd play it safe the first time and mix it with bread flour. It's also cheaper that way. Spelt flour, btw, has 21 grams of protein per cup as opposed to 16 grams per cup of bread flour.
It's a nice down-to-earth bread--nothing flashy. Light brown with a chewy crust. It slices easily with my new Slice 'n Easy. Good for sandwiches.
Cheers, Margie, NY
Posted to MC-Recipe Digest V1 #828 by Nancy Berry <nlberry@...> on Oct 06, 1997
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