Honey Spelt Bread

Spelt is a delicious wheat that I learned to love while living overseas. I have trouble finding much made with spelt in the US, so when I came across spelt flour I bought a bag...then completely forgot about until we moved! I found this recipe from Fo.od & Wi.ne magazine. I was suspicious at first, because the recipe didn't allow for time to proof the yeast. However I followed this exactly and it turned out really well - moist and substantial. And it was easy to make! The top of my loaf did start to burn, so I recommend covering it with foil about halfway through the baking time to prevent this.

4 1/2 c. spelt flour

2 tsp fine sea salt

2 tsp. active dry yeast

1 1/3 c. cool water

2 Tbsp honey

In a standing mixer fitted with a dough hook, combine the flour, salt and yeast. Turn the machine to medium low, add the water and honey gradually and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a stiff dough forms, about 2 minutes longer.

Transfer the dough to a lightly floured work surface and shape into a ball. Set the dough in am oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours (**mine took longer to rise, but rise it eventually did!).

Preheat the oven to 450° and spray a 9-by-5-inch loaf pan with vegetable cooking spray. Invert the dough onto a lightly floured work surface and gently punch it down. Fold the dough into a loaf, tucking in the sides and pinching the seams. Transfer the dough to the loaf pan, seam side down. Cover with plastic wrap and let stand until doubled in bulk, about 1 hour.

Remove the plastic wrap and lightly dust the dough with flour. Bake for about 35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180°. Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving.