Rating: 4.5 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Wheat allergies? Try spelt!

Recipe Summary

Servings:
24
Yield:
2 9x5-inch loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir yeast and sugar, gradually adding warm water. Add about half the flour and the salt and beat well. Add the remainder of the flour gradually to acquire a stiff dough. It may require more or less than 7 cups.

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  • Knead 5 to 10 minutes until smooth and elastic.

  • Put dough into a buttered bowl and turn once to butter surface. Cover with a towel and let rise until doubled, keeping it between 80 and 90 degrees F during the entire time of rising, about 2 hours.

  • Punch down dough with your fist and divide into two parts. Knead and shape into 2 loaves and place into loaf pans. Cover again and allow dough to rise to top of pans.

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.

  • Bake at 350 degrees F (175 degrees C) for 50 minutes.

Nutrition Facts

120 calories; protein 4.9g; carbohydrates 25.2g; fat 0.6g; sodium 292.1mg. Full Nutrition
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