Recently I discovered the beauty of making bread using spelt flour. Spelt is a nutritious whole grain full of protein, fibre, vitamin B17, and aids in building up the body's immune system. It is easier to digest than wheat and has an incredibly light texture.
Not only does spelt bread taste great, but it is lovely work with. The flour is very absorbent, and makes bringing together and kneading the dough an absolute breeze.
It is meant to take considerably less time to prove than other yeasted doughs, however, if you have a cold kitchen like myself, then you may find that it still takes a good hour. It is best to check after twenty-five minutes, and if it has doubled in size you're good to go. If not, just wait it out a bit longer.