* Exported from MasterCook *
Bread, Spelt Brick Alley
Recipe By :
Serving Size : 16 Preparation Time :0:20
Categories : Bread-Bakers Mailing List Breads
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
1 cup spelt flour -- or whole wheat flour
1/3 cup flax seeds
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg -- beaten
1 cup buttermilk -- or sour milk
3 tablespoons honey -- (see note)
1 cup dried currants -- or golden raisins
1 egg white -- beaten
Note: preferably dark, such as buckwheat or avocado honey
1. Preheat oven to 350F. Grease a baking sheet; set aside. In a
large bowl combine all-purpose flour, spelt flour, flax seeds, baking
powder, salt and baking soda. Make a well in center of the flour
mixture; set aside.
2. In another bowl combine egg, buttermilk, and honey. Add egg
mixture all at once to the flour mixture. Stir until just moistened.
Stir in currants.
3. Turn dough out onto the prepared baking sheet. Using wet fingers,
pat dough into a 6" round (dough will be soft). Brush with egg white.
4. Bake in the preheated oven for 25 - 30 min or until golden and a
toothpick inserted neat the center comes out clean. (If necessary to
prevent over browning cover with foil the last 5 min of baking.
Serve warm.
Makes 1 loaf
(16 servings)
Source:
"Fall Baking"
Start to Finish Time:
"0:25"
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Per Serving (excluding unknown items): 126 Calories; 2g Fat (12.3%
calories from fat); 4g Protein; 25g Carbohydrate; 3g Dietary Fiber;
14mg Cholesterol; 211mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.