Wheat-Free Herb And Onion Bread

• 1/2 cup milk
• 1 1/2 tablespoons turbinado sugar
• 1 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon saf-instant yeast
• 1/2 cup warm water
• 2 1/4 cups white spelt flour
• 1 leek, 3 inches of white part
• 1/2 teaspoon dried dill
• 1 tablespoon fresh rosemary
• 2 green onions

1. Place the leek, green onions, dill and rosemary in a blender or food processor and mince.
2. Heat the milk and dissolve in it the turbinado and salt, and melt in it the butter.
3. In a large bowl, dissolve the yeast in the warm water.
4. Once the milk has cooled, add the milk, flour, and leak/onion/herb mixture, and stir well with a large wooden spoon.
5. When the batter is smooth, cover the bowl with a towel and let the dough rise in a warm place for about 45 minutes.
6. Punch down and beat vigorously for a few minutes, then turn into a greased bread pan.
7. Let stand in a warm place for about 10 minutes before placing in a pre-heated 350-degree oven.
8. Bake about 45 minutes.

milk, turbinado sugar, salt, butter, yeast, warm water, white spelt flour, dill, fresh rosemary, green onions

Taken from www.food.com/recipe/wheat-free-herb-and-onion-bread-165633 (may not work)