Fresh-Milled Spelt & Oat Bread

I’m trying a small test loaf of spelt & oat bread today for a client who has a wheat sensitivity. It’s been fun experimenting. I hope you enjoy it

Fresh-Milled Spelt & Oat Bread

Mysty Pfeffer

5 from 1 vote

Print Recipe

Prep Time 2 hours hrs 10 minutes mins

Cook Time 30 minutes mins

Servings 20

Calories 171 kcal

Ingredients

  

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• 2 Cups Freh-milled oats
• 2 Cups Fresh-milled spelt
• 1 1/3 cup Water
• 2 tsp Arrowroot Flour
• 3 tsp yeast
• 1/3 Cup Olive Oil

Instructions

 

• Mix the oat and spelt flours, arrowroot, salt, and yeast in a bowl.
• Heat the water to 110 degrees and add the olive oil.
• Stir the liquid into the flour and mix well.
• Turn onto a lightly floured surface and knead 5-8 minutes.
• Place the dough in a loaf pan and cover with a towel or lid until it doubles in size (about an hour ).
• Preheat oven to 350 degrees.
• Bake the break 30 minutes and then remove; enjoy when completely cooled.

Nutrition

Calories: 171kcalCarbohydrates: 25gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 2mgPotassium: 5mgFiber: 4gVitamin C: 0.002mgCalcium: 9mgIron: 2mg

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