| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Baking, Bread, Flours | 1 | Servings | |
INGREDIENTS
| 3 | c | Arrowhead Spelt Flour, up to |
| 1 | T | Vegetable oil |
| 1/2 | t | Sea salt, optional up to |
| 2 | t | Quick rising yeast, 1 pk |
| 1/4 | c | Honey or natural sweetener |
| optional | ||
| 1 1/4 | c | Warm water, 120-130F |
INSTRUCTIONS
5 1 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 (100øF) to rise until doubled ( about 30 minutes). Remove. Oil tops to keep the soft. Preheat oven to 350øF. Bake rolls 30 minutes, loaf 35 minutes, or until done. Recipe by: Arrowhead Mills Posted to EAT-L Digest by "Dr. Ron Goldstein" <[email protected]> on Nov 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 0mg
Sodium: 692.4mg
Potassium: 3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: <1g