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Milk Spelt Bread Recipe

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This recipe for Milk Spelt Bread is from From Our Hearts & Table The Bungart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. warm water
1 c. warm milk (can use soymilk or almond milk)
½ c. sugar or honey
3 egg yolks
1 T. ground ginger
1 T.salt
2 T. dry yeast
6-7 c. white spelt flour
Directions:
Directions:
Allow mix to rest until foamy.
Add to liquid 2 cups of white spelt flour and mix well, add 2 more cups white spelt flour along with 1 T. salt and mix well. Add last 2 cups of white spelt flour and knead well until all blended. Cover and allow to rest 1 hour. Knead and cover allowing to rest 1 hour. Divide dough into softball size balls and roll into 2 –10inch ropes. Braid ropes and place into loaf pans or make 3 ropes and braid and form a round loaf by connecting ends and tucking under loaf. Using beaten egg yolk, brush loaves generously and allow to rise for 40-45 minutes. Bake at 375 for 40 minutes or until golden brown. If making large round loaves, bake an extra 5-8 minutes. During baking time, mix 1/3 cup white sugar and 2 T. water. When bread is just out of oven, brush generously with sugar glaze
Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
4-5 hours
Personal Notes:
Personal Notes:
Our granddaughter and daughter-in-law are allergic to wheat and dairy. I have improvised many family favorites so they can enjoy our wonderful recipes. This way they never feel left out at my table.

 

 

 

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