Have you ever gone into a grocery store and bought ingredients because you have always wanted to use them, but really had no particular plan? That happened to me a little while ago. I was in a health food store (a very dangerous place for me) and got stuck in the bulk food section. I kept thinking about how I really needed to make more whole grain breads. So, I bagged up a few cups of spelt flour, rye flour, sorghum flour and, well, even more and took them home to my freezer. This last week, I decided to tackle “odd flours.”
I found a recipe for rye bread that had no caraway in it and then tweaked it so much that it hardly resembled the original. I threw in spelt flour for part of the all purpose flour. I cut the three sweeteners down to one. I added a bit more salt. You get the idea. The result was a lovely brown bread (I used molasses as the sweetener) that became a fantastic breakfast toast…especially with peanut butter or a great side with butter at dinner.
1. Info for Rye Spelt Bread
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Rye Spelt Bread
- 1 Tbsp instant yeast
- 1½ cup + 2 Tbsp warm water
- 3 Tbsp molasses
- 1 tsp salt
- 1½ cups dark rye flour
- 1 cup spelt flour
- 4 cups all purpose flour
- In a large mixing bowl, dissolve the yeast in the warm water.
- Warm up the milk in the microwave until it is no longer cold.
- Add the milk, oil, molasses and salt to the yeast mixture.
- Stir in the rye, spelt and 2 cups of the all purpose flour.
- Continue to add the rest of the all purpose flour until a nice soft dough forms.
- Knead with a dough hook or by hand for 5-10 minutes.
- Cover it and let it rise in a warm place until double (about an hour).
- Punch down and shape into two loaves and place into two greased loaf pans.
- Cover and let rise until at least 1 inch about the rim of the pan.
- Bake 325 degrees for 30 minutes or until done.
- Brush top of loaves with butter.
- Let cool on a wire rack.