 |
Prep Time: 2 Minutes Cook Time: 25 Minutes |
Ready In: 27 Minutes Servings: 10 |
|
twiqued a couple recipes to come up with this, still a work in progress but i think it has more richness then the spelt breads made with no white flour and water instead of milk. it's also easier to work with. let me know how you improved it Ingredients:
2/3 tablespoon instant yeast |
1 cup milk, warmed to a touch above body temp |
3 tablespoons brown sugar |
2/3 cup white flour (plus more for kneading) |
1 1/3 cups spelt flour |
1 cup dark rye flour |
1/3 tablespoon salt |
3 tablespoons margarine |
Directions:
1. in measuring cup warm milk in microwave, then stir in sugar and yeast. do not microwave the yeast! let proof for 10 min.
2. mix flours and salt, stir in milk mixture and margarine to make a soft dough.
3. knead for a minimum of 5 min, add more white flour if too sticky.
4. let rise until doubled in size.
5. punch down and knead some more, form into the shape desired. i like to make a log and put in a greased loaf pan to make a classic supermarket loaf shape.
6. let rise until doubled in size again, bake at 375 for 25 min, if getting too brown cover with foil.
7. remove from pan and let rest on a rack. goes well with butter and/or cream cheese for a filling, fast breakfast.
|
|