Spelt Seed Bread
- 1 1/2 cups 1% low-fat milk (microwave on high for 1 minute)
- 2 tablespoons canola oil
- 2 tablespoons white sugar
- 1 1/4 teaspoons salt
- 4 cups spelt flour, light or white
- 1 teaspoon xanthan gum (optional)
- 2 tablespoons hemp seeds (aka hemp hearts)
- 2 tablespoons chia seeds
- 3 tablespoons sunflower seeds, hulled raw unsalted
- 2 tablespoons pumpkin, hulled roasted unsalted
- 2 tablespoons sesame seeds, raw unsalted
- 3 tablespoons flax seeds
- 2 teaspoons instant yeast (bread machine yeast should work too)
- Measure and mix flours, xanthan gum (optional) and seeds in large bowl.
- Please ingredients in loaf pan in order suggested by manufacturer. (The above order is for my Black & Decker bread machine).
- Set to Rapid Bake, 2 lb. Loaf, Light Crust.
- Let cool on rack for 40 to 45 minutes. Wrap in plastic bag (I use a Ziplock). Can be sliced and frozen.
milk, canola oil, white sugar, salt, spelt flour, xanthan, hemp seeds, chia seeds, sunflower seeds, pumpkin, sesame seeds, flax seeds, yeast
Taken from www.food.com/recipe/spelt-seed-bread-498927 (may not work)