Wheat-Free Herb and Onion Bread |
|
 |
Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 50 |
|
Original recipe. This recipe uses spelt flour instead of wheat flour. For best results, obtain white spelt flour from a natural food market or from /items/. Ingredients:
1/2 cup milk |
1 1/2 tablespoons turbinado sugar |
1 teaspoon salt |
1 tablespoon butter |
1 tablespoon saf-instant yeast |
1/2 cup warm water |
2 1/4 cups white spelt flour |
1 leek, 3 inches of white part |
1/2 teaspoon dried dill |
1 tablespoon fresh rosemary |
2 green onions |
Directions:
1. Place the leek, green onions, dill and rosemary in a blender or food processor and mince.
2. Heat the milk and dissolve in it the turbinado and salt, and melt in it the butter.
3. In a large bowl, dissolve the yeast in the warm water.
4. Once the milk has cooled, add the milk, flour, and leak/onion/herb mixture, and stir well with a large wooden spoon.
5. When the batter is smooth, cover the bowl with a towel and let the dough rise in a warm place for about 45 minutes.
6. Punch down and beat vigorously for a few minutes, then turn into a greased bread pan.
7. Let stand in a warm place for about 10 minutes before placing in a pre-heated 350-degree oven.
8. Bake about 45 minutes.
|
|