I have been experimenting with spelt bread recipes for a while now, and this was my best result to date, rising higher (about double) and coming out less fragile than any of my attempts with yeast. It was a heck of a lot faster and easier, too.
I used ½ regular spelt and ½ whole spelt, and was generous with the honey (instead of molasses). Next time, I will either add even more honey, or use 3 parts regular to 1 part whole, since this loaf tasted so nutty it was almost woodsy. But this is the recipe I plan to use as a base in the future.
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I have been experimenting with spelt bread recipes for a while now, and this was my best...