Abm spelt bread

Yield: 2 Servings

Measure Ingredient
1 teaspoon Red Star Active Dry yeast
1⅓ cup Bread flour
1 cup Spelt flour
¼ cup Rolled oats
1 tablespoon Lecithin granules
2 teaspoons Gluten
1 tablespoon Dry milk
1 teaspoon Salt
1 teaspoon Barley malt
1 cup Water

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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