Honey Spelt Bread

• 4 1/2 cups whole wheat spelt flour, plus more
• spelt flour, for dusting
• 2 teaspoons fine sea salt
• 2 teaspoons active dry yeast
• 1 3/4 cups cool water (70 )
• 2 tablespoons honey

1. In a standing mixer fitted with a dough hook, combine the flour, salt and yeast. Turn the machine to medium low, add the water and honey and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a stiff dough forms, about 2 minutes longer.
2. Transfer the dough to a lightly floured work surface and shape into a ball. Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
3. Preheat the oven to 450u0b0 and spray a 9-by-5-inch loaf pan with vegetable cooking spray. Invert the dough onto a lightly floured work surface and gently punch it down. Fold the dough into a loaf, tucking in the sides and pinching the seams. Transfer the dough to the loaf pan, seam side down. Cover with plastic wrap and let stand until doubled in bulk, about 1 hour.
4. Remove the plastic wrap and lightly dust the dough with flour. Using a razor blade or sharp knife, make a shallow lengthwise gash down the center of the loaf. Bake for about 35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180u0b0. Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving.

whole wheat spelt flour, flour, salt, active dry yeast, water, honey

Taken from www.food.com/recipe/honey-spelt-bread-269829 (may not work)