The watermelon’s white rind is used to make watermelon pickles. It tastes great on its own during the winter months or as a side dish with turnip greens or turkey and cornbread dressing. Although it involves equipment like a canner (extremely large pot), a rack for the jars to sit in, and the jars and lids, home canning is a delightful cooking experience. I advise following the home canning guidelines in the “Ball Blue Book of Preserving” in order to get detailed instructions on how to sterilize jars and ensure outcomes that are scrumptious and secure.
| Prep Time: | 10 mins |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 20 |
| Yield: | 1 2-pound loaf |
Ingredients
- 1 ⅓ cups water
- 2 cups spelt flour
- 2 cups einkorn flour
- ½ cup oat flour
- ¼ cup flax seeds
- 2 tablespoons white sugar
- 2 tablespoons butter
- 1 ½ teaspoons salt
- 2 teaspoons fast-rising yeast
- ⅓ cup milk, or as needed (Optional)
Instructions
- Place water, spelt flour, einkorn flour, oat flour, flax seeds, sugar, butter, salt, and yeast in a bread machine in the order listed by the manufacturer. Run Wheat cycle.
- Check dough’s moisture level while the machine is mixing; add enough milk to reach a smooth, damp consistency. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
- This recipe supports another 1/8 cup of stuff if you would like to add seeds or nuts to make it crunchy.
- Suggestions for substitutions include: Using soaked oats or oat bran instead of oat flour (though the loaf won’t be as fluffy), using bread flour (or another high-protein flour) instead of einkorn, or whole wheat flour instead of spelt. If you use any substitutions for the einkorn flour, omit the milk (you’ll need about 20 percent less liquid).
Nutrition Facts
| Calories | 118 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 186 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Makes wonderful French Toast.