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INGREDIENTS

1 ts Nutmeg
1/2 ts Salt
3 c Kamut flour
1/2 c Warm water
1 lg Egg or equivalent vegan egg
2 tb Canola oil
1/2 c Honey
2 pk Dry active yeast
1 1/2 c Warm soy milk
3 c Spelt flour
Cooking spray or oil
1 ts Cinnamon

Servings

INSTRUCTIONS

Makes 2 loaves 1. In a small bowl, stir together water and yeast. Cover and set aside for 7 to 10 minutes. 2. In a medium mixing bowl, mix together soy milk, oil, honey, and egg. Set aside. 3. In a large mixing bowl, stir together kamur flour, cinnamon, nutmeg, and salt. Combine milk mixture and yeast mixture, and mix thoroughly. Gradually stir in spelt flour. 4. Turn dough onto a lightly floured surface, and knead for 4 to 5 minutes, or until the dough is slightly elastic (dont overknead.) Cover dough with a towel, and let rise for 1 to 2 hours, or until doubled in size. 5. 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 towel and let rise for 1 to 2 hours, or until doubled in size. 6. 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. OVO/VEGAN PER SERVING: 158 CAL (14% from fat). 5g PROT, 2.5g FAT. 30g CARB, 52mg SOD, 11mg CHOL. 3g FIBER By "Karen C. Greenlee" on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page

NOTES

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Honey Spice Kamut Bread

1 ts Nutmeg 
1/2 ts Salt 
3 c Kamut flour 
1/2 c Warm water 
1 lg Egg or equivalent vegan egg 
2 tb Canola oil 
1/2 c Honey 
2 pk Dry active yeast 
1 1/2 c Warm soy milk 
3 c Spelt flour 
  Cooking spray or oil 
1 ts Cinnamon

Makes 2 loaves    1. In a small bowl, stir together water and yeast. Cover and set aside for  7 to 10 minutes.    2. In a medium mixing bowl, mix together soy milk, oil, honey, and egg. Set  aside.    3. In a large mixing bowl, stir together kamur flour, cinnamon, nutmeg, and  salt. Combine milk mixture and yeast mixture, and mix thoroughly. Gradually  stir in spelt flour.    4. Turn dough onto a lightly floured surface, and knead for 4 to 5 minutes,  or until the dough is slightly elastic (dont overknead.) Cover dough with  a towel, and let rise for 1 to 2 hours, or until doubled in size.    5. 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 towel and let rise for  1 to 2 hours, or until doubled in size.    6. 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.    OVO/VEGAN    PER SERVING: 158 CAL (14% from fat). 5g PROT, 2.5g FAT. 30g CARB, 52mg SOD,  11mg CHOL. 3g FIBER    By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.    Recipe by: Veggie Life Magazine, November 1998, page

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Nutrition

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Serving Size: 1 Serving (839g)
Recipe Makes: 1 servings

Calories: 2847
Calories from Fat: 406 (14%)

Amt Per Serving		% DV

	Total Fat 45.2g	60 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 19.1g
	Polyunsanturated Fat 14.5g
Cholesterol 0mg		0 %
Sodium 60.5mg		2 %
Potassium 3194.5mg		84 %
Total Carbohydrate 554.7g		163 %
	Dietary Fiber 73.7g	295 %
	Sugars, other 481.1g
Protein 104.6g		149 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2847

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