Wheat-Free Herb And Onion Bread - cooking recipe

Ingredients

1/2 cup milk
1 1/2 tablespoons turbinado sugar
1 teaspoon salt
1 tablespoon butter
1 tablespoon saf-instant yeast
1/2 cup warm water
2 1/4 cups white spelt flour
1 leek, 3 inches of white part
1/2 teaspoon dried dill
1 tablespoon fresh rosemary
2 green onions

Preparation

Place the leek, green onions, dill and rosemary in a blender or food processor and mince.
Heat the milk and dissolve in it the turbinado and salt, and melt in it the butter.
In a large bowl, dissolve the yeast in the warm water.
Once the milk has cooled, add the milk, flour, and leak/onion/herb mixture, and stir well with a large wooden spoon.
When the batter is smooth, cover the bowl with a towel and let the dough rise in a warm place for about 45 minutes.
Punch down and beat vigorously for a few minutes, then turn into a greased bread pan.
Let stand in a warm place for about 10 minutes before placing in a pre-heated 350-degree oven.
Bake about 45 minutes.