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    You are in: Home / Recipes / Wheat-Free Herb and Onion Bread Recipe
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    Wheat-Free Herb and Onion Bread

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr 45 mins

    45 mins

    theshewolf's Note:

    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

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    Units: US | Metric


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

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    Nutritional Facts for Wheat-Free Herb and Onion Bread

    Serving Size: 1 (393 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 282.6
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 10.2 g
    Cholesterol 47.6 mg
    Sodium 2499.5 mg
    Total Carbohydrate 25.6 g
    Dietary Fiber 5.2 g
    Sugars 4.1 g
    Protein 10.7 g

    The following items or measurements are not included:

    turbinado sugar

    spelt flour

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