Spelt brown rice bread with sesame from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • sesame seeds
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  • EYB Comments

    Requires fermenting for 14 hours. Can substitute whole spelt flour for sprouted spelt flour, and olive oil for sesame oil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires fermenting for 14 hours. Can substitute whole spelt flour for sprouted spelt flour, and olive oil for sesame oil.

  • dinnermints on July 28, 2016

    This was good, but too much salt. Not inedibly salty as I'd feared, but I'd reduce the salt to 1 tsp next time. The rice and sesame are a nice addition, giving it a good crunch and unique flavor. But I'd make the rice differently - Chaplin soaks hers overnight, which robs the rice of some good texture.

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