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Ingredientes
- 1/2 c. hot water
- 2 pkt dry active yeast
- 1 1/2 c. hot soy lowfat milk
- 2 Tbsp. canola oil
- 1/2 c. honey
- 1 lrg egg or possibly equivalent vegan egg substitute
- 3 c. kamut flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- 3 c. spelt flour Cooking spray or possibly oil
Direcciones
- Makes 2 loaves
- 1. In a small bowl, stir together water and yeast. Cover and set aside for 7 to 10 min.
- 2. In a medium mixing bowl, mix together soy lowfat milk, oil, honey, and egg. Set aside.
- 3. In a large mixing bowl, stir together kamur flour, cinnamon, nutmeg, and salt. Combine lowfat milk mix and yeast mix, and mix thoroughly. Gradually stir in spelt flour.
- 4. Turn dough onto a lightly floured surface, and knead for 4 to 5 min, or possibly till the dough is slightly elastic (do not overknead.) Cover dough with a towel, and let rise for 1 to 2 hrs, or possibly till doubled in size.
- 5. Lightly spray or possibly brush a large baking sheet with oil. Punch down dough and divide in half. Shape each half into an oblong loaf and place loaves on baking sheet, about three inches apart. Cover with a towel and let rise for 1 to 2 hrs, or possibly till doubled in size.
- 6. Preheat oven to 350F. Bake loaves for about 45 min, or possibly till they sound hollow when tapped. Let cold for 10 min, then transfer loaves to a wire rack and cold completely before slicing.
- OVO/VEGAN
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 528g | |
| Calories 1578 | |
| Calories from Fat 655 | 42% |
| Total Fat 73.51g | 92% |
| Saturated Fat 12.85g | 51% |
| Trans Fat 0.11g | |
| Cholesterol 208mg | 69% |
| Sodium 1478mg | 62% |
| Potassium 2496mg | 71% |
| Total Carbs 194.29g | 52% |
| Dietary Fiber 29.4g | 98% |
| Sugars 145.49g | 97% |
| Protein 61.31g | 98% |
