Even though Spelt is recommended for gluten sensitive folks, I love it and I also love gluten!  So, give it a try even though you may be just fine with the natural amount of gluten in breads.   I always try to add it tastes great, because I know we don't want to eat okay bread, just because it is healthy.  I promise this loaf is both good for you and good tasting. 
This is a whole grain spelt bread and we use the sponge method. This recipe is going to yield about 3 pounds of dough. Enough for a couple of loaves, or some dinner rolls, baguettes or whatever shape you want. 
SPONGE:
2 ½ cups of warm water (approximately 100 degrees)
2 packages of active dry yeast
3/4 cup of honey that is approximately room temperature
2 and 1/2 cups of whole spelt flour (if you wish to use spelt white flour, then follow the Grandma’s White recipe)
Cover with a damp towel, for 1.5 hours.
1.5 hours later, preheat the oven to 350 degrees and spray your loaf pans or large sheet pan.
SECOND MIXING
1 package of active dry yeast
3 ½ cups whole spelt flour
1 Tablespoon of salt.
OPTIONAL: You can add a ½ cup of nuts, seeds, grains, raisins etc... Just remember no more than ½ cup of add ins total, and they should be added at the end of the good dough stage.
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Spelt Flour Nutrition Facts and Health Benefits (verywellfit.com)
What Is Spelt? 7 Health Benefits that Make Spelt Good For You (doctorshealthpress.com)
Minerals
Daily   Recommended Amount in 1 Cup of Spelt
Iron
18%
Magnesium
24%
Phosphorous
29%
Manganese
106%
Selenium
11%
Zinc
16%
Copper
21%

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