This was made by using the same basic recipe for the no knead bread. I used spelt flour this time and added some flax seeds. It turned out well and tasted great. The lack of rising in the bread is due to spelt creating a tighter dough so the yeast gases cant expand the dough. Spelt has a higher protein count than wheat bread and is easier to digest, making it a good choice for people allergic to wheat. It does contain gluten though.
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ReplyDeleteOne hundred grams of ground flax seed supplies about 450 kilocalories, 41 grams of fat, 28 grams of fiber, and 20 grams of protein.
Eat Organic Flaxseed Bread For Healthy Sandwiches Or Toast.