Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Arrowhead Spelt Flour (up to 5) |
| 1 tablespoon | Vegetable oil |
| ½ teaspoon | Sea salt (optional) (up to 1) |
| 2 teaspoons | Quick rising yeast (1 pk) |
| ¼ cup | Honey or natural sweetener (optional) |
| 1¼ cup | Warm water (120-130F) |
Mix yeast into 3 cups of flour. Stir oil, honey and salt in water. Add liquids to dry mixture. Mix to a smooth dough adding 1 more cup of flour.
Kneed 5-7 minutes, adding more flour if too sticky. Shape into 12 balls or 1 loaf. Place balls in oiled 9" pan or loaf in oiled loaf pan. Place in warm oven (100øF) to rise until doubled ( about 30 minutes). Remove. Oil tops to keep the soft. Preheat oven to 350øF. Bake rolls 30 minutes, loaf 35 minutes, or until done.
Recipe by: Arrowhead Mills
Posted to EAT-L Digest by "Dr. Ron Goldstein" <Doc1946@...> on Nov 27, 1997