HOMEMADE SPELT BREAD

Steps:

• Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
• Oil or grease 3 loaf pans and set aside.
• In a bowl, stir 3/4 cup of warm water, 1/4 cup of honey and 2 packages of yeast to dissolve. Set aside.
• In a large bowl, mix together 2 2/3 cups of warm water, salt and oil. Optionally, add rosemary and/or oregano.
• Add the yeast mixture into the large bowl, along with half of the spelt flour (4.5 cups).
• Stir well to combine.
• Add remaining spelt flour (4.5 cups) and knead until well combined, 5-7 minutes. If your mixer has a dough-hook attachment, knead on low speed.
• Grease an ovenproof bowl and place dough in it. Let dough rise in oven for ~45-60 minutes. Punch dough down. Do not over-rise! Spelt flour dough does not benefit from rising "until double in size". A rule of thumb is a rise of 1 1/2 to 1 3⁄4 times the original dough volume.
• Remove dough from oven and preheat oven to 425 degrees Fahrenheit (220C).
• Divide the dough into thirds and place into three greased loaf pans. Poke holes in loaves and let rise in a warm, draft-free place for ~30 minutes. Rise until the tops of loaves have risen 1⁄2" (1 cm) above the rims of the pans.
• To add shine to the crust, optionally beat 1 egg and brush the top of the loaves before placing in oven.
• Bake at 425 degrees Fahrenheit (220C) for 20-25 minutes, or until loaves have browned and shrunk slightly from the sides of the pan. Loaves will be ready when a toothpick inserted comes out clean.
• Remove from pans and cool on racks. Bread may be frozen when completely cooled.