Spelt Bread

500 g (4 cups) Spelt Flour or Wholegrain Spelt Flour
½ tsp Sea Salt
1 tsp Quick Yeast
1 tsp Sugar or Honey
300 ml (a little less than 1 1/4 cups) Warm Water
1 tbsp Oil ( I used coconut oil)

In a large bowl mix yeast, sugar, oil and warm water.
Add the salt and flour. flour.
Mix and knead well until it feels smooth and pliable.
Leave the dough covered with a tea towel, or plastic wrap in a warm place, for it to double in size. (This should take about an hour).
Turn dough out onto a floured surface and knead the dough firmly for several minutes.
Shape the dough and put it into an oiled 1kg/2lb bread tin or place it on an oiled baking sheet.
Cover with a clean tea towel and leave dough to rise for about 25 minutes in a warm place.
Bake in a preheated oven 35/40 minutes.

Serving Size: makes 16 slices