It’s easy enough that my 13 year old daughter makes a 6 loaf batch every week.
Here is for one loaf:
Mix together and let sit till bubbly:
1/2 cup luke warm water with 2 Tablespoon raw honey and 1 scant T or one packet of fast acting yeast
Add 1.5 cups whole or white spelt flour: mix and again, let sit till bubbles form (this is called a sponge).
Mix together in a separate bowl then add to sponge with 2 cups whole spelt flour (for bread machine, also add 1-2 T wheat gluten):
2 Tablespoon each
apple cider vinegar
olive oil and
soy lecithin granules
1 1/4 teaspoon sea salt
Knead no more than 5 minutes or the minimal amount of gluten in the spelt flour will break down too much. Add flour as needed to get a smooth dough.
Turn into an oiled bowl and cover till doubled (30-45 minutes, depending on how warm it is)
Punch down and allow to raise again.
Form into a loaf and place in an oiled bread pan.
Cover and allow loaf to double in size.
Preheat oven, while loaf of rising, to 350 degrees.
Bake 25-30 minutes or until golden brown and has a hollow sound when the you tap the top.
Remove from pan right away and cool completely on a cooling rack. Wrap in plastic wrap or store in an air tight container once cool to prevent from drying out and becoming hard.
Spelt is an old grain that is more water soluble and has less gluten than wheat and so the body can use it better. I find it does not stay with me, raising my sugars, like wheat.