Whole-grain Spelt Bread

First it's important to see exactly what variety of yeast you have at home. If you have active dry yeast, which we used to for this recipe, you'll need 1/4 oz. If you have fresh yeast, use 1/2 oz.

Now that's clear...let’s start!

In a bowl, dissolve the yeast in the lukewarm water.

Add the salt and flour and mix well to a smooth dough. Now it’s time to knead. Don't hesitate to use a stand mixer with a dough hook or food processor with a knead function if you have one. Otherwise, knead with your hands, about 3 minutes.

Next, shape into a ball and put into a container. Cover with a cloth and let rest for 2 hours.

Preheat the oven to 425°F.

After resting the dough for 2 hours, dust your work surface or countertop with a little flour and turn out the dough. You'll see that is has risen and increased in volume. Use your hands to shape the bread into a loaf of the desired shape (round, rectangular, etc., or you can use a regular or novelty loaf pan) and use a knife to score a few lines across the top.

Bake in the oven for 10 minutes at 425°F. Then lower the temperature to 350°F and bake for 25–30 more minutes.