On Tue, 6 Jul 2004, graham wrote:

> You could try it, I suppose. However, I've never had much success with
> spelt in other than a minor proportion of the total flour content. High
> spelt content breads have, for me, always turned out cakey.
> Repost on alt.bread.recipes where you might get more specialised answers.
> There are several experts there who might be able to help.
> Graham

Yhanks, I'll try that. And yes, that's pretty much what happens with my
breads. Cakey, and dense at that. Is it the same sort of mechanism that
causes cookies to collapse, too?

Dave