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
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.