Quoting Carol Shenkenberger to Jim Weller <=-

rye, cornmeal and molasses bread

Oh definately I am still making bread! With that mix, you may find
you like replacing the cornmeal with Spelt for a different but really
good flavor.

I have never baked with spelt (or farro, kamut and einkorn for that matter)
but I'll pick up a small bag of it and give it a try.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spelt Bread #2 Machine Made
Categories: Abm, Breads
Yield: 1 loaf

2 tb Canola oil
4 oz Milk
5 oz Water
3 tb Molasses
1 ts Salt
1/4 c Rolled oats
1 c Spelt flour
2 c Bread flour
1 ts Active dry yeast

Recipe by: Deborah Rech

MMMMM





Cheers

Jim


... Me...a skeptic? I trust you have proof.

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Re: bread grains
By: JIM WELLER to CAROL SHENKENBERGER on Thu May 24 2018 10:10 pm

rye, cornmeal and molasses bread

Oh definately I am still making bread! With that mix, you may find
you like replacing the cornmeal with Spelt for a different but
really good flavor.

I have never baked with spelt (or farro, kamut and einkorn for that matter) but I'll pick up a small bag of it and give it a try.

Both are fun (spelt and einkorn) and the recipe you posted would work well as is.

For me, I've been randomly practicing at using one or the other for all the wheat with no added gluten. I have a friend here who has wheat issues but has shown to tolerate the older cultivars of einkorn and spelt.

xxcarol
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