A slightly modified recipe from this website: http://chefinyou.com/2010/01/multigrain-spelt-bread-recipe/ A great bread for those with wheat issues or looking to keep their pH balance relatively neutral.

Recipe Ingredients for Spelt Bread (Quinoa & Millet)

1/2	cup flax seeds
3	cups water
6	tbsp quinoa
6	tbsp millet
1	tsp salt
3	cups spelt flour
2	tsp baking soda
1/2	tsp baking powder
9	tbsp vegetable oil
2	tbsp cider vinegar

Recipe Directions for Spelt Bread (Quinoa & Millet)

1. Preheat Oven to 350F.
   
   
2. In a saucepan, bring 2 cups of water to a boil. Add the quinoa, millet and 1/4 tsp of salt.
   
   
3. Reduce the heat and simmer, covered, for about 30-40 minutes or until the water is absorbed.
   
   
4. Transfer the grains to a bowl to cool.
   
   
5. In another large bowl, mix together the flour, seeds, baking soda, baking powder and the remaining salt.
   
   
6. Add the remaining 1-1/2 cups water, oil and vinegar to the cooked grains and whisk well.
   
   
7. Fold the grains into this mixture to form a thick batter. Handle it gently, few lumps wont matter. Over mixing will not give a fluffier/lighter bread.
   
   
8. Pour the batter into a greased 8 by 4 inch loaf pan (or a square dish works too ? whatever your preference).
   
   
9. Smooth the top and bake for 50-60 minutes
   
   

Categories

Breads, Bake, Vegetarian

Health Information

Nutrition Grade 96% confidence

Good points No cholesterol Very low in sugar High in manganese High in selenium