Recipe - Abm Wheatlet And Corn Flour Bread

1 teaspoon Red Star Active Dry yeast
1 1/3 cup Bread flour
1 cup Spelt flour
One fourth cup Rolled oats
1 tablespoon Lecithin granules
2 teaspoon Gluten
1 tablespoon Dry milk
1 teaspoon Salt
1 teaspoon Barley malt
1 cup Water

I made this in a 1lb. Panny. For larger loaves, tell Meal Master to change
the servings to 3.

Spelt is said to have enough gluten to substitute 1/1 for bread flour, but
I thought I'd play it safe the first time and mix it with bread flour. It's
also cheaper that way. Spelt flour, btw, has 21 grams of protein per cup as
opposed to 16 grams per cup of bread flour.

It's a nice downtoearth breadnothing flashy. Light brown with a chewy
crust. It slices easily with my new Slice 'n Easy. Good for sandwiches.

Cheers, Margie, NY
Posted to MCRecipe Digest V1 #828 by Nancy Berry nlberry@prodigy.net on
Oct 06, 1997