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BTD ITALIAN WHOLE BREAD FOR BREAD MACHINE 6 votes
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| Ingredients |
1) 1-1/2 cups warm water
2) 2-1/2 teaspoons Rapid Rise yeast
3) 2 Tablespoons extra virgin olive oil
4) 1-1/2 teaspoons sea salt
5) 2 Tablespoons organic brown sugar
6) 2-1/4 cup whole spelt flour
7) 1 cup whole rice flour
8) 1 cup whole millet flour
How to make it
This can work for O & B blood types and celiac people.
First dissolve yeast into warm water rather than making it the last ingredient placed on top of the flour. Put that into the bread machine's bowl. Then add oil, salt, sugar, flour into bread machine, all in that order.
Bake on the 'shortest' baking cycle (between 1 and 2 hs. cycle). As there is no gluten in these flours, there are certain procedures that need to be changed using a bread machine. The 'mix' and 'knead' settings tend to overmix the less glutinous spelt flour.
When the beep sounds during the cycle, you can also add nuts, raisins or whatever you like. The bread can be stored in the fridge for one week or in the freezer.
It is JUST Perfect!!!
Recipe uploaded with Shop'NCook for iPhone.
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