Yield: 1 Servings
|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