- ½ Cup Water, Warm
- 4 ½ tsp. Active Dry Yeast
- 1 ½ Cup Warm Milk (or non-dairy)
- 2 Tbsp. Olive Oil
- ½ Cup Honey
- 1 Egg, Beaten (or equivalent substitute)
- 3 Cups Anita’s Organic Kamut® Flour
- 1 tsp. Cinnamon, Ground
- 1 tsp. Nutmeg, Ground
- ½ tsp. Salt
- 3 Cups Anita’s Organic Fine Grind Spelt Flour
In a small bowl, stir together water and yeast. Cover and set aside for 7 to 10 minutes, until foamy. In a medium mixing bowl, mix together soy milk, oil, honey, and egg. Set aside. In a large mixing bowl, stir together Anita’s Organic Kamut® Flour, cinnamon, nutmeg, and salt. Combine milk mixture and yeast mixture, and mix thoroughly. Gradually stir in Anita’s Organic Fine Grind Spelt Flour.
Turn dough onto a lightly floured surface, and knead for 4 to 5 minutes, or until the dough is slightly elastic. Place dough in a lightly oiled bowl, cover dough with a damp towel, and let rise for 1 to 2 hours, or until doubled in size.
Lightly spray or brush a large baking sheet with oil. Punch down dough and divide in half. Shape each half into an oblong loaf and place loaves on baking sheet, about three inches apart. Cover with a damp towel and let rise for 1 to 2 hours, or until doubled in size.
Preheat oven to 350F. Bake loaves for about 45 minutes, or until they sound hollow when tapped. Let cool for 10 minutes, then transfer loaves to a wire rack and cool completely before slicing.
Yield: 2 loaves