SPELT BREAD  (Traditional Method)

3 cups warm water                                 1 tablespoon honey
2 tablespoons dry granulated yeast         7 cups Maverick spelt flour
1 teaspoon salt

Dissolve honey and yeast in warm water. Stir in 1 cup flour. Set bowl in sink of warm water until liquid bubbles, about 12 minutes. Using electric mixer, beat in 3 cups of flour. Beat for 3-5 minutes until mixture climbs beaters. Mix salt and remaining flour and gradually add to the dough with a wooden spoon. Turn dough out onto floured surface and knead for 10 minutes. Oil a large bowl. Place dough in it and turn once to grease top. Cover with cloth and let rise until double in size. Punch down and knead in bowl for 2 minutes. Cover and let rise again until almost double in size. Turn out onto floured surface. Knead dough down and shape into 2 loaves. Place in greased loaf pans. Cover and let rise to the top of the pans, about 1 hour. Bake in preheated oven at 425 degrees F for 15 minutes. Reduce heat and bake 30 minutes move. Remove immediately from pans to cool on wire racks.

SPELT BREAD  (Bread Machine)

1 cup water                                 2 teaspoons vegetable oil
2 tablespoons honey                    3 - 3 1/3 cups Maverick spelt flour
1 ½ teaspoons salt                       2 teaspoons dry yeast

Place ingredients into bread machine in the order suggested by the manufacturer, using 3 cups of spelt flour. As the dough is mixing, if it looks sticky add more flour until a smooth dough is formed. Bake on normal or basic cycle.