| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
14 |
Servings |
INGREDIENTS
| 1 |
tb |
Wonderslim |
| 9 |
oz |
Water |
| 1 |
ts |
Salt |
| 1 |
c |
Spelt flour |
| 2 |
c |
White bread flour |
| 3 |
tb |
Sugar |
| 1 |
ts |
Active dry yeast; Red Star (if using Fleischmann's; may need more) |
INSTRUCTIONS
Recipe By: Deborah Rech. Original recipe called for 2 T butter or
margarine instead of Wonderslim.
I use the standard bread cycle, light crust setting.
This loaf is milder than whole wheat, but has more character than white
bread. If you choose to use whole wheat flour (which I think would
overwhelm the flavor of the spelt), you would need to add a little gluten
to help the rise -- maybe one rounded tablespoon.
From: dsr@philabs.Philips.COM (Deborah Rech)
JAPLADY@NWU.EDU (REBECCA RADNOR)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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