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Spelt Bread I

Reviewed: May 17, 2011
This is a great recipe I will be making it weekly. For me the rise time was a little long but that varies with type of yeast, and room temperature. Not only is this bread much cheaper then the store bought spelt but it hold ups much better in a sandwich. This recipe was easy to make (spelt is known to be fussy) I did substitute agave nectar for the sugar to lower the glycemic index since it is being made for a diabetic. One warning I do have for people with allergies is that spelt is a type of wheat better tolerated the most.
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