Pumpkin and Spelt Bread
www.taraleannenutrition.com.au
Easy, dairy-free, egg-free pumpkin and spelt bread recipe. High in fibre and protein, it's perfect for those with mild gluten intolerance. Enjoy with butter, honey, or Greek yoghurt.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.taraleannenutrition.com.au.
Ingredients
- 600 g pumpkin, chopped into 2cm pieces
- 1 tbsp fennel seeds
- 2 tbsp extra virgin olive oil
- 2 tsp (10g) dried instant yeast
- 5 1/3 cups (750g) spelt flour
- 1 cup (180g) semolina
- 1 1/2 cup water
- 1 tsp salt
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