Whole Grain Bread


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The spelt flour in this recipe gives the bread an extra-hearty taste.

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  • 4 tsp. Dry Yeast
  • 4 C. Whole Grain Spelt Flour
  • 1 tsp. Soya Lecithin, liquid
  • 4 Tbs. Molasses
  • 2 C. Water, warmed to 125 degrees
  • 1/2 C. Sesame Seeds (for outer coating)

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Add the ingredients in the order listed. Place the dry yeast and flour in the mixing bowl or in the bread maker container. Add the Soya Lecithin, Molasses, and about 1/2 of the Water. Begin the kneading process and add additional water as necessary to keep proper consistency. We have found that the amount of water necessary will vary from day to day. The total kneading time should be approximately 20 minutes.

Place a thin layer of Sesame Seeds on a bread board or clean counter top. Place the dough on the Sesame Seeds and form into a cylinder about 12" long. Cut in two pieces and reform into a loaf making sure that the entire surface, including the ends are coated with the Sesame Seeds. Final length should be slightly less than the length of the baking pan. Place in two 12 cm. x24 cm. (4-1/2" x 9") bread pans. Set the oven to warm setting, 120 degrees. Be careful that the oven does not overheat. Place the bread pans in the oven to raise the dough. When the dough is slightly over double the size, turn the heat up to 350-360 degrees. Bake for approximately 35 minutes. When the crust is firm, but not crispy, the bread is done. Remove the bread from the oven and from the baking pans. Let cool on a wire rack. 

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