| 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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