Whole Grain Bread Recipe | Nutritional Therapy for IBD

Ingredients

2 cups whole wheat flour

1 cup spelt flour

4 tsp baking powder

1 tsp of salt

1½ cups water

¼ cup canola oil or olive oil

240 grams whole wheat flour

100 grams spelt flour

4 tsp (20 ml) baking powder

1 tsp (5 ml) salt

355 ml water

59 ml canola oil or olive oil

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Dietary Therapies

CDED P2

MED

Dietary Requirements

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Nut Free

Preheat the oven to 400°F (205°C).
In a large bowl, stir together the flour, baking powder, and salt.
In a small bowl, whisk the water and oil until well combined.
Add the wet ingredients to the dry ingredients and gently stir to combine. The dough should be moist but not sticky. If the dough seems sticky, let it sit for a few minutes. If the dough is still sticky, stir in another 1 to 2 tablespoons of whole wheat flour.
With lightly floured hands, shape the dough into a ball or oval.
Place on a clean, ungreased 9x13-inch (23x33-cm) baking sheet.
Using a sharp knife, mark an X in the top of the dough.
Bake for 35-40 minutes. Let the bread cool completely before slicing.