| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
14 |
Servings |
INGREDIENTS
| 2 |
tb |
Canola oil |
| 4 |
oz |
Milk |
| 5 |
oz |
Water |
| 3 |
tb |
Molasses |
| 1 |
ts |
Salt |
| 1/4 |
c |
Rolled oats |
| 1 |
c |
Spelt flour |
| 2 |
c |
Bread flour |
| 1 |
ts |
Active dry yeast; Red Star (better rise) |
INSTRUCTIONS
I originally had put a little gluten in the above recipe and it came out a
little too light. This further confirmed my belief that spelt must have a
good gluten content.
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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