Five ingredients, 10 minutes' work, and you've mastered a loaf of bread! While it hasn't been proven scientifically, there's anecdotal evidence some wheat-sensitive people can tolerate spelt, which has a slightly nuttier flavour than common wheat, and more protein. You can buy it at bulk and health-food stores.
4 1/2 cups whole grain spelt flour, divided
2 tsp baking soda
1 1/2 tsp salt
1 3/4 cups plain yogurt
1/4 cup honey
Preheat oven to 400°F (200°C).
In a large bowl, whisk together 4¼ cups (1050 mL) of the flour with all of the baking soda and salt. In a small bowl, mix yogurt and honey, then combine with dry ingredients. Stir until the dough comes together; it will be very soft and floppy.
Spread the remaining ¼ cup (50 mL) flour on your work surface and, with floured hands, roll the dough into a rough ball. Place it on a baking sheet lined with parchment paper and gently flatten with your palm to create a disc measuring about 6 in (15 cm) in diameter. With a sharp knife, slash an X across the surface and sprinkle lightly with any remaining flour on the board. Bake 30 to 35 minutes or until golden brown on top and a tester you've inserted comes out clean.
Let cool on a rack.
In 1 slice: 100 calories, 3.4 g protein, 1.1 g fat, 18.2 g carbohydrates, 2.6 g dietary fibre, 27 mg calcium
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