| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Baking, Bread, Flours | 1 | Servings | |
INGREDIENTS
| 3 | c | Arrowhead Spelt Flour (up to 5) |
| 1 | tb | Vegetable oil |
| 1/2 | ts | Sea salt (optional) (up to 1) |
| 2 | ts | Quick rising yeast (1 pk) |
| 1/4 | c | Honey or natural sweetener (optional) |
| 1 1/4 | c | Warm water (120-130F) |
INSTRUCTIONS
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 (100°F) to rise until doubled ( about 30 minutes). Remove. Oil tops to keep the soft. Preheat oven to 350°F. Bake rolls 30 minutes, loaf 35 minutes, or until done. Recipe by: Arrowhead Mills Posted to EAT-L Digest by "Dr. Ron Goldstein" <Doc1946@AOL.COM> on Nov 27, 1997
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