Dutch Breakfast Bread Recipe
Only slightly sweet, this bread is super versatile and can be broken up and topped with kefir, or eaten with raw butter or your favorite lacto-fermented fruit butter.
2 cups freshly ground spelt flour
2/3 cup whole milk yogurt
1/3 cup yogurt cheese / lebnah (alternately omit the lebnah and just use 1 cup yogurt total)
1/2 teaspoon salt
1/4 cup rapadura or sucanat
1/4 cup honey
2 pastured eggs
1/4 cup coconut oil, gently melted
1 teaspoon baking soda
1 tablespoon aluminum-free baking powder
1 tablespoon cinnamon
1/2 teaspoon nutmeg
Combine spelt flour with yogurt and lebnah (or 1 cup of yogurt if you don't have any lebnah made). Cover and leave at room temperature overnight up to 24 hours. Be sure to incorporate all of the flour.
Place the dough ball in a food processor along with the rest of the ingredients. Blend until a thick batter has formed, scraping down the sides, if necessary.
Pour batter into a greased 9 x 9 inch glass baking dish and bake at 350 degrees for about 20 minutes, or until a toothpick inserted comes out clean.