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Associate.com - Share Your Recipe!

Recipe Name: Abm Spelt Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
1 Teaspoon(s) Red Star Active Dry yeast
1 1/3 Cup(s) Bread flour
1 Cup(s) Spelt flour
1/4 Cup(s) ROLLED OATS
1 Tablespoon(s) Lecithin granules
2 Teaspoon(s) Gluten
1 Tablespoon(s) Dry milk
1 Teaspoon(s) Salt
1 Teaspoon(s) Barley malt
1 Cup(s) Water
Directions:
I made this in a 1-lb. Panny. For larger loaves, tell Meal Master to
change the servings to 3. Spelt is said to have enough gluten to
substitute 1/1 for bread flour, but I thought I'd play it safe the
first time and mix it with bread flour. It's also cheaper that way.
Spelt flour, btw, has 21 grams of protein per cup as opposed to 16
grams per cup of bread flour. It's a nice down-to-earth
bread--nothing flashy. Light brown with a chewy crust. It slices
easily with my new Slice 'n Easy. Good for sandwiches. Cheers,
Margie, NY Posted to MC-Recipe Digest V1 #828 by Nancy Berry
<nlberry@prodigy.net> on Oct 06, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 392
Calories From Fat: 66
Total Fat: 8.5g
Cholesterol: <1mg
Sodium: 1171.9mg
Potassium: 108.8mg
Carbohydrates: 68g
Fiber: 2.3g
Sugar: 1.1g
Protein: 11.4g


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