Wheat-Free Herb and Onion Bread

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: 2 hrs 30 mins
• Yields: 1 loaf

Ingredients

• 1⁄2 cup milk
• 1 1⁄2 tablespoons turbinado sugar
• 1  teaspoon salt
• 1  tablespoon butter
• 1  tablespoon  saf-instant  yeast
• 1⁄2 cup warm water
• 2 1⁄4 cups  white  spelt flour
• 1  leek, 3 inches of white part
• 1⁄2 teaspoon dried dill
• 1  tablespoon fresh rosemary
• 2  green onions

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.