4 1/2 cups whole spelt flour
2 tsp. salt
2 tsp. dry active yeast
1 3/4 cups cool water
2 tbsp. honey
In a mixer with the dough attachment, add flour, salt and yeast.
(You can proof the yeast if you aren't sure about it's activeness, measure the water to be added, make it warm to the touch but not hot, add yeast and 1\4 tsp sugar.)
Turn mixer onto low speed and add water, mix well for 2 minutes.
Scrape flour down from sides with a rubber spatula to aid the mixing.
Turn mixer up to medium speed and allow to mix for another 2 minutes.
On a well floured counter, kneed dough into a ball.
Place in a large bowl, cover, and place in a warm draft free area for 1 1/2 to 2 hours.
(The dough should double in size.) (I put the bowl in my oven with the light on and cover it with a tea towel.)
After it has double in size, take dough out, and form.
Place formed dough in a well greased loaf pan 9x5.
(I always grease with butter, i just find it works the best)
Make a slit with a sharp nice down the center of the bread leaving 1-2 inches untouched at each end.
(I also brushed the top of the loaf with egg white and sprinkled on rolled oats.)
(I had 1 small loaf pan and 1 regular loaf pan so I formed 2 loaves.)
Allow to rest for 1-2 hour until doubled in size.
Bake at 450 degrees for 35 minutes.
Allow bread to cool in loaf pan for 10 minutes, then remove to wire rack to cool completely.
Original recipe from: grouprecipes.com