5 Reviews

This bread was excellent. The dough was so easy to work with and rolled out beautifully. I rolled out my dough thin enough that it was slightly too big for a 10x15" baking sheet. This made the bread the perfect thinness in my opinion. I used half of the cayenned pepper, but think i'll use the full amount next time. I love that this bread is made with all spelt flour. The little bit of sugar with the cinnamon gave the perfect sweetness for a breakfast bread. It is also delcious with peanut butter!! Thanks Thorsten!

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LUv 2 BaKE March 10, 2007

As I was enjoying this cinnamon bread (although I would also roll it thinner than I did the first time), I thought that it might make a good base for a pizza. So I reduced the yield to 75% (so that it would not become too big when rolled thin) and used just 1 tsp of sugar to make it less sweet. After rolling out, I brushed with olive oil and baked for a few minutes, then added sauce, well-wrung spinach, mushrooms, fresh mozz, and a few capers. I had been a bit worried that the crust would turn out on the tough side because of my poor execution of the kneading and rolling stage, but it stood up to the toppings well and was not like eating a shoe. We both thought it was a great pizza...and with a crust made of whole grain flour and fresh vegetable toppings, not entirely unhealthy either!

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Meredith C-ville December 29, 2006

Mine did not turn out crisp but it was certainly flat and delicious. I rolled it out 1/4 inch thick and next time would roll it thinner. All that said, the bread was easy and the taste was great. I used just a pinch of cayenne -- enough to contrast with the cinnamon. My first forray into spelt flour and I will certainly make again.

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justcallmetoni June 10, 2006

OMG!!! This was divine!! I loved the little hint of spice mixed in with all that sugary goodness! I will make this again and again every time I need a carb fix. I don't have baking paper so I made it on tin foil on a pizza pan. I ended up with more than a 12" pizza pan size so the scraps, I cut up and put in a separate pan and cooked them along side. They were a great snack for me while I waited for the rest of it to cool! ;-) Thanks for this great recipe Thorsten!

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Saturn June 05, 2006

This was delcious! I used whole wheat flour as you said in your describtion that it would make a good subsitute for the spelt flour. I didn't really like the cayenne pepper in the topping though. Its makes it very hot. I would probaly leave that out next time only for a personal preference. Other than that Thorsten, thats for this delcious recipe!

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BestTeenChef April 26, 2006
Cinnamon Flat Bread