SPELT QUICK BREAD
I try to bake wheat-free as much as possible and finding recipes for bread that I actually like has not been easy! I found this recipe at Anja's Food 4 Thought. It uses spelt, which is an ancient, non-hybrid ancestor to our modern wheat. Many people with wheat sensitivities(not celiac)can eat spelt, and I've been experimenting...
Provided by cindy sandberg
Categories Other Breakfast
Time 35m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400F and grease a loaf pan(8x4).
- 2. Combine spelt flour and oats. Whisk in salt and baking soda. Stir in seeds, reserving 1T for topping.
- 3. Stir together buttermilk or yogurt and honey(if using), and add to dry ingredients, stirring until just combined.
- 4. Place batter into greased loaf pan and sprinkle with reserved seeds. Bake for 30 min.
- 5. Remove to a rack and cool in pan for 5 min. then dump out and cool completely on rack.
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