1-¾ cup warm water
1 tbs dry yeast
2 tsp sea salt (optional)
2 tsp dry milk powder
2 tbs vegetable oil (I use canola)
3-½ cups spelt flour(can use whole wheat pastry flour)
½ cup wheat gluten (can omit and replace with spelt or pastry flour)
¼ cup whole flax seeds (can use ground or whole)

Dissolve yeast in warm water. Add oil. Mix well. Mix together 2 cups spelt flour, milk powder and salt. Add yeast liquid to dry ingredients. Stir well. Add flax seed. Add remaining 1-½ cups spelt flour and ½ cup gluten until dough ball forms.

Knead on lightly floured surface until smooth and elastic. Shape and put in oiled loaf pan. Let rise until doubled (about an hour).

Bake at 350 degrees fahrenheit for 45 to 50 minutes or until done.

Cool in pan on rack for 10 minutes, run knife along edges of loaf and remove from pan. Finish cooling on rack before slicing.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.