Irritable Bowel Syndrome Message Boards

I posted a while back that I was stable and weaning myself off of the boards. It is easy and fun to dive in and enjoy the goings-on on the boards but I must stay focused on my work, family and teaching!

This is the spelt bread recipe I told you all about. It originally called for sesame seed and I replaced the sesame with flax seed as I didn't care for the sesame taste. I can use milk in recipes but can't really drink it straight or eat other dairy products. I am sure that you can substitute soy milk.

This bread has been so helpful with keeping me "going"...constipation is a thing of the past. As with all recipes you should adapt them to meet your stomachs needs. I hope you enjoy the recipe...Happy

SPELT BREAD

INGREDIENTS:
8 cups spelt flour
1/2 cup flax seed
1/2 teaspoon salt, or to taste
1 tablespoon blackstrap molasses
2 teaspoons baking soda
4 1/4 cups milk

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans.
Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.

taken from the Allrecipe website

--------------------
"puffy"

Print Remind Me Notify Moderator