The loaves turned out perfect. Crispy crust with soft inner core. Great the next day for sandwiches or toast. I subed White spelt, brown sugar, and organic unfiltered apple juice to add a little more flavor.

A bit dry.

This is GREAT - it WORKED, was easy (although it takes hours) and was yummy. Thanks very much Patsy. The outside of the loaf was all crunchy and the inside soft. By the second day the bread is not so fresh and crunchy but can be easily cut very thin and makes wonderful crispy toast. I am allergic to wheat and baking powder and this is the about the tenth recipe that I have tried and the first and only one so far that has worked - I am new to baking ! By the way my second attempt was even better than the first and rose more. I found that it was important to follow the temp guidelines and managed to keep the constant temp during rising by putting the bowl with the dough in an esky (Australian for cooler or picnic or insulated box) with a cup of boling water and thermometer. Temprature and humidity was constant. I am looking for more baking recipes to play with that do not use wheat or baking powder.

This was deeelish!I used turbinado sugar instead of white. I also, mixed half and half of whole spelt and white spelt flour.

Very flavorful chewy bread. I used honey instead of white sugar which could account for why it didn't rise the second time as well as I would have liked, but it still came out very good.