Honey Spelt Bread

For some with a wheat allergy, spelt bread can be an alternative to other wheat free breads. Spelt is NOT gluten free, and is similar to wheat. I have never had a problem with it, and find it to taste quite a bit better than rice bread.  However, if you are gluten sensitive or Celiac this bread is NOT for you.  So sorry!

4 1/2 CUPS SPELT FLOUR, PLUS MORE FOR DUSTING
2 TEASPOONS SALT
2 TEASPOONS ACTIVE DRY YEAST
1 3/4 CUPS WARM WATER
2 TABLESPOONS HONEY
1 TABLESPOON LIQUID LECITHIN

1. Pour warm water and honey into a standing mixer fitted with a dough hook. Evenly sprinkle yeast on top of water and cover. Let sit until bubbly. (About 2 minutes) Turn the machine to medium low, add liquid lecithin, salt and spelt flour 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 2-3 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 350° and spray a 9-by-5-inch loaf pan (I prefer stoneware) 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. Using a sharp knife, make a shallow lengthwise gash down the center of the loaf. (optional) Bake for 30-35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180°. Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving. (That is if your family doesn't snitch a piece, or the whole loaf while its warm!)

Make ahead! The bread can be wrapped in plastic and kept at room temperature for up to 4 days, refrigerated for 1 week, and frozen until needed. I like to slice my bread before I store it.

*Using local honey in cooking and baking may benefit the immune system and help to combat seasonal allergies.

Need something to put between two slices of this bread? May I recommend a Turkey Cranberry Cream Cheese Sandwich? It's sure to please your taste buds!