When I first started making it I was dubious as spelt flour has a weaker than normal gluten strands when it has been kneaded. So I added a little more oil and water than called for to increase the development of glutenin in the dough. You can tell this worked as my dough the. Looked more like a pair of my granny's knickers once it was kneaded than bread dough! I also added a little more yeast than necessary as my yeast is not very fresh any more and is a little inactive at time and also to try get some air in what is normally a denser loaf.
It was almost more elastic than my dough is with strong white bread flour!!
So I have greased up a square container and left the dough to rise. I am going let it rise and fall perhaps 3 times over the period of the day to really get some air in the dough which should help the fact that spelt bread is often dense. Fingers crossed!!
