Many Grain Spelt BreadContributed by: Bob's Red Mill Natural FoodsThis prize-winning recipe was created by K. Hoyt of Wilsonville, Oregon. This bread is unusual because while a quick bread, it also contain yeast, which in this case is used as a flavoring.
Directions
Preheat oven to 325°F. Coat a 2-pound loaf pan with nonstick cooking spray, and sprinkle it with 2 tablespoons of the spelt flour. Set aside. Combine honey and water in a 2-quart bowl, and sprinkle the yeast over the mixture. Set aside for 5-10 minutes.
In a 3-quart bowl, combine the remaining 3 cups of spelt flour with the rye flour, oats, baking powder, baking soda and salt. Beat the eggs into the honey mixture. Slowly add the honey mixture to the flour mixture, and mix just until the dry ingredients are well moistened. Place the dough in the prepared pan. Sprinkle the loaf with the sesame seeds, pressing the seeds into the dough with the back of a large spoon. Bake for 1 hour and 5 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to cool in the pan for 10 minutes. Remove the loaf from the pan, and transfer to a wire rack. Cool completely before slicing and serving. Makes 1 loaf (12 slices). |
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Ratings & Comments (1)
1 Review 
Miranda Brown August 3, 2012
Wonderful bread, quick to make, with impressive flavour & a lovely moist texture. Slices beautifully, makes great toast. Baked for 45 mins. in two regular loaf pans it yields two decent sized loaves. .
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Nutritional Information
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