Wheat-Free Herb and Onion Bread

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“Original recipe. This recipe uses spelt flour instead of wheat flour. For best results, obtain white spelt flour from a natural food market or from http://shop.bakerscatalogue.com/items/.”
READY IN:
2hrs 30mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the leek, green onions, dill and rosemary in a blender or food processor and mince.
  2. Heat the milk and dissolve in it the turbinado and salt, and melt in it the butter.
  3. In a large bowl, dissolve the yeast in the warm water.
  4. Once the milk has cooled, add the milk, flour, and leak/onion/herb mixture, and stir well with a large wooden spoon.
  5. When the batter is smooth, cover the bowl with a towel and let the dough rise in a warm place for about 45 minutes.
  6. Punch down and beat vigorously for a few minutes, then turn into a greased bread pan.
  7. Let stand in a warm place for about 10 minutes before placing in a pre-heated 350-degree oven.
  8. Bake about 45 minutes.

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