Yield: 14 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Canola oil |
4 ounces | Milk |
5 ounces | Water |
3 tablespoons | Molasses |
1 teaspoon | Salt |
¼ cup | Rolled oats |
1 cup | Spelt flour |
2 cups | Bread flour |
1 teaspoon | Active dry yeast ; red star- |
Recipe by: Deborah Rech I originally had put a little gluten in the above recipe and it came out a little too light. This further confirmed my belief that spelt must have a good gluten content.