|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Spelt Sandwich Bread|
A soft bread for sandwiches. My whole family like this bread.
How to make it:
- 1 cup soy milk [or BTD compliant milk]
- 2 Tablespoons unsalted butter or oil [or ghee]
- 3 Tablespoons honey [or BTD compliant sweetener]
- 4 teaspoons yeast
- 15 ounces spelt flour (about 3/4 white spelt and 1/4 whole-grain spelt flour) plus more as needed
- 2 teaspoons sea salt
- Put milk and butter (or oil) in a glass measuring cup and microwave until hot and butter starts to melt.
- Stir in the sweetener, pour into mixer bowl, and set aside to cool to room temperature.
- Add the yeast and let proof 5 to 10 minutes.
- Add flour to the liquid, first 2 cups and then 1/2 cup at a time.
- Mix with a dough hook for 10 minutes on medium-low speed. The dough should come together in a mass and clean the bowl. It should not stick to your finger when pressed. If needed, add more flour (either white or whole grain) 1/4 cup at a time.
- Cover the bowl with a plate or plastic wrap and let the dough rise 1-1/2 hours. The dough should double to almost triple in size.
- Scrape out the dough onto a floured surface.
- Knead well.
- Shape into an 8-inch square, roll up and put into a buttered loaf pan lined with a piece of parchment paper.
- Put the loaf pan inside a plastic bag, twisting up the end to seal, and let rise 30 to 40 minutes.
- Preheat oven to 375 degrees.
- Once the dough has almost doubled in size, bake for about 25 to 30 minutes.
- An instant-read thermometer should register about 200 degrees.
- Remove from pan, remove parchment, and let cool on a wire rack.