On Wed, 7 Jul 2004, graham wrote:

> There is a recipe for spelt bread in "The Bread Book" by Linda Collister &
> Anthony Blake, an excellent book. The method used produces about as holey a
> bread as this flour will make.
> HTH
> Graham

Well - not at all a bad bread! I tried a batch this evening, and was quite
pleased. The texture and "holiness" are very good, better than I have ever
encountered with Spelt. I think I will let it ferment a bit longer next
time, possibly increase the yeast a bit (+50%?), and add some sugar. The
flavor of the loaf is delicate, and could use a little more yeastiness,
but a very satisfactiry start! I did follow Charles' suggestion, to leave
the salt out until after the first rise. The extra working required to
stir it in didn't seem to cause any problems, and if I understand it
correctly, this helps in the rise and gluten build-up.

Thanks for the suggestions!

Dave