I found this recipe somewhere on the internet years ago and it is the best spelt bread recipe I have ever used. I am putting it on here so that I won't lose it. I get lovely light perfectly raised loaves of bread each time I make it. The trick with spelt is to NOT over knead it. When using wheat flour it is almost impossible to knead "too long" but with spelt flour if you knead too long your finished loaves will come out heavy and crumbly. Remember to add the flour gradually and only use enough that you don't actually stick to everything as you knead. I usually add the last cup or so a bit at a time so I can stop when I think the dough has enough flour. Hope you enjoy it! For a lighter flavour and texture, use up to 50% white spelt flour. NOTE: IT IS IMPORTANT THAT YOU DON'T OVER-KNEAD SPELT DOUGH!