Raw Sprouted Spelt Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Grind up the spelt and seeds in a grinder until a course flour. Transfer to a bowl and add salt and spices. Use your fingertips to rub in the oil. Add a little water at a time until you have dough.
Transfer to your worktop and use ground buckwheat flour or flax to prevent the board getting sticky. Divide the bread mixture into about 8 even pieces. Take one piece and roll into a long ‘snake’. Cut into 3 and make a plait. Or, you can simply slice your bread bun into thin slices. Dry in the dehydrator @145 for 1-2 hours.
Number of Servings: 10
Recipe submitted by SparkPeople user PESCETARIAN.
1 cup sprouted and dehydrated spelt1/2 cup flax seed1/2 cup sesame seed1 tsp asofetida or other spice1 tsp carraway seedsdash sea salt1 tablespoon olive or sesame oil
Grind up the spelt and seeds in a grinder until a course flour. Transfer to a bowl and add salt and spices. Use your fingertips to rub in the oil. Add a little water at a time until you have dough.
Transfer to your worktop and use ground buckwheat flour or flax to prevent the board getting sticky. Divide the bread mixture into about 8 even pieces. Take one piece and roll into a long ‘snake’. Cut into 3 and make a plait. Or, you can simply slice your bread bun into thin slices. Dry in the dehydrator @145 for 1-2 hours.
Number of Servings: 10
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 122.7
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 61.1 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 4.5 g
- Protein: 4.1 g