Even though Spelt is recommended for gluten sensitive folks, I love it and I also love gluten!  So, give it a try even though you may be just fine with the natural amount of gluten in breads.   I always try to add it tastes great, because I know we don't want to eat okay bread, just because it is healthy.  I promise this loaf is both good for you and good tasting. 

This is a whole grain spelt bread and we use the sponge method. This recipe is going to yield about 3 pounds of dough. Enough for a couple of loaves, or some dinner rolls, baguettes or whatever shape you want. 

SPONGE:

2 ½ cups of warm water (approximately 100 degrees)

2 packages of active dry yeast

3/4 cup of honey that is approximately room temperature

2 and 1/2 cups of whole spelt flour (if you wish to use spelt white flour, then follow the Grandma’s White recipe)

Cover with a damp towel, for 1.5 hours.

1.5 hours later, preheat the oven to 350 degrees and spray your loaf pans or large sheet pan.

SECOND MIXING

1 package of active dry yeast

3 ½ cups whole spelt flour

1 Tablespoon of salt.

OPTIONAL: You can add a ½ cup of nuts, seeds, grains, raisins etc... Just remember no more than ½ cup of add ins total, and they should be added at the end of the good dough stage.

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Spelt Flour Nutrition Facts and Health Benefits (verywellfit.com)

What Is Spelt? 7 Health Benefits that Make Spelt Good For You (doctorshealthpress.com)

Minerals

Daily   Recommended Amount in 1 Cup of Spelt

Iron

18%

Magnesium

24%

Phosphorous

29%

Manganese

106%

Selenium

11%

Zinc

16%

Copper

21%