spelt flakes: flake breads

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Onion Flat Bread

 

Recipe By :Spelt by Helga Hughes

Serving Size : 6 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Vita-Spelt Whole Grain Bread Mix, divided -- * see note

OR equivalent product

1/3 cup low-fat milk -- warm

OR substitute

1 egg -- beaten

OR substitute

FOR TOPPING:

2 tablespoons canola margarine

2 large yellow onions, sliced into thin rings

1/2 teaspoon caraway seed

1 teaspoon turbinado sugar

OR other sweetener

2 egg -- beaten

OR substitute

1/4 cup nonfat sour cream

2 tablespoons toasted spelt flakes

1 pinch sea salt

1 pinch freshly ground white pepper

1 pinch ground paprika

 

*This recipe calls for 2 to 2-1/4 cups Vita-Spelt Whole Grain Bread Mix (or

equivalent product), divided. Adjust to suit your needs or taste.

 

Place 1-3/4 cups of the bread mix, the milk and the egg in a 2-quart bowl, and

mix until a soft dough is formed. Cover the bowl with a clean kitchen towel,

and let rise in a warm place for 1 hour.

 

While the dough is rising, place the margarine in a 10-inch skillet, and melt

over medium heat. Add the onions, caraway seeds and sugar, and sauté, stirring

frequently, for 4 to 6 minutes, or until the onions are golden brown. Remove

the skillet from the heat, and set aside to cool.

 

Combine the eggs, sour cream, spelt flakes, salt, pepper and paprika in a

2-quart bowl. Add the cooled onions and gently mix. Set aside.

 

Preheat the oven to 400°F. Coat a 10 1/2-inch springform pan with nonstick

cooking spray, and lightly sprinkle with spelt bread crumbs. Set aside.

 

Turn the dough onto a lightly floured board, and add 1/4-cup of the remaining

bread mix. Knead the mixture for about 5 minutes, or until the dough becomes

pliable, adding additional bread mix if required.

 

Using a floured rolling pin, roll the dough into a 12 1/2-inch diameter circle,

and place it in the prepared pan. Using 2 fingers, press the dough 1-inch up

the sides of the pan. Spread cooled onion mixture evenly over the dough, and

cover the pan with a clean kitchen towel. Let rise in a warm place for an

additional 30 minutes.

 

Bake for 20 minutes at 400°F. Increase the oven temperature to 425°F., and

continue baking for 5 to 10 minutes, or until the onions are browned and the

dough rim looks crisp. Un-clasp the springform collar, and allow the bread to

cool for about 10 minutes before cutting into wedges and serving.

 

Yields: A 10 1/2-inch round loaf.

 

**NOTE** Onions have been a popular food for thousands of years. In addition to

having a unique taste, these edible bulbs have long been thought to possess

curative powers. Here, the healthful, pungent onion leads its flavor to a

flat-bread, making the loaf a perfect complement to hearty fare.

 

Source:

" The Spelt Cookbook: Cooking with Nature's Grain for Life by Helga Hughes "

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Per Serving (excluding unknown items): 42 Calories; 2g Fat (47.3% calories from

fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 95mg Cholesterol; 54mg

Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

 

NOTES : This recipe is brought to you via the courtesy of the Ucook.com website.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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