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 (better rise) |
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.
From: dsr@... (Deborah Rech)
JAPLADY@... (REBECCA RADNOR)
REC.FOOD.RECIPES
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