Rosemary Whole Grain

This hearty loaf of bread is loaded with rosemary and flax seed meal plus kaumt and spelt flour.

Ingredients:

• 1 1/2 cups warm water
• 1 Tablespoon oil (we use macnut oil)
• 3 Tablespoons Splenda
• 2 heaping teaspoons yeast
• 1/2 teaspoon salt
• 1/2 cup wheat gluten
• 2 heaping Tablespoons whey
• 1 Tablespoon rosemary seeds
• 2 heaping Tablespoons of flax seed meal
• 3/4 cup kamut flour
• 1 cup spelt flour
• 1 cup whole wheat flour

Directions:

Combine water, oil, Splenda and yeast in a bowl. While yeast is proofing, combine the dry ingredients in another bowl. Slowly add the dry ingredients to the yeast mixture to create the dough. Knead dough and set aside in a warm place until it rises and doubles in size. Punch down and place in bread pan and allow to rise (about 45 minutes). Preheat oven to 400 degrees. Bake for 35 minutes or until bread sounds hollow when tapped. Remove from pan. Allow to cool before slicing.

Number of Servings: 20

Notes from the Cook: Don't pack down flour when measuring. Great sandwich bread or toasted with butter.