Spelt is an ancient grain. A very ancient grain. It was first used to make bread 5,000 years ago. Spelt has been found to be a prehistoric form of wheat. Genetically it has some differences but is very similar to wheat in appearance and is easily made into a flour. Over the centuries the cultivation and use of spelt has given way to the domestication and planting of traditional wheat crops, but it’s making a resurgence as a flour source for artisan breads and can easily be found in health food stores and high-end grocery stores. Spelt actually has more nutrition than traditional wheat and while it is low in gluten, people with Celiac disease or a high gluten intolerance should avoid eating it the same way they avoid traditional flours made from wheat. The bread that results from spelt is similar in appearance to a light rye and it has a subtle, nutty flavor. You can combine a portion of bread flour or all-purpose flour to increase the gluten for better yeast growth and a better rise, or you can use 100% spelt flour for this recipe. The addition of lecithin helps the rise with less gluten when you use 100% spelt. The addition of honey or pure maple syrup also stimulates yeast growth for a better rise.
Place all of the ingredients into the bread pan in the order indicated in the INGREDIENTS. Select the basic white setting, 1.5-pound loaf and medium crust.
When done, remove from the bread pan and let it rest for 10 minutes. Slice and serve.