Substituting Spelt

• 1). Use the same amount of spelt flour as the white flour you would normally use in the bread recipe. Add the other dry ingredients in the same quantities and the same order per your recipe.
  
  
• 2). Reduce the amount of water. Too much water in spelt bread makes the dough weak, allowing the leavening gases to escape. To little water makes a dry, dense loaf that is too tight to rise.
  
  
• 3). Knead the dough for only four minutes. Normal bread dough is kneaded for nearly ten. Too little kneading will result in a crumbly bread due to a lack of gluten formation. Over-kneading will break the fragile gluten strands that were developed.