• prep: 2 hr 20 min
• cook: 25 min
• total: 2 hr 45 min

servings:

• 3 1/2 cups (480 g) + more for dusting whole grain spelt flour, do not use sprouted, I used Arrowhead Mills (highly suggest a scale for best results!)
• 1 1/2 teaspoons (5 g) instant rapid rise yeast (I used Fleischmann's)
• 1 1/2 teaspoons fine sea salt
• 1 1/2 tablespoons (27 g) fresh squeezed orange juice (or apple juice, don't recommend lemon)
• 1 cup (250 ml) warm filtered water or sub half with plant milk for a richer flavor (microwaved for 30 secs was perfect for me, you don't want hot water!)
• 3 tablespoons pure maple syrup
• 2 tablespoons (44 g) unsweetened applesauce
• Note: Keep in mind this is 100% whole grain flour, it does not have the same taste as white bread, it is much more earthy, which I love, but if you've never tried spelt, keep that in mind. Bread making can go great or it can go horribly. Trust me, I've been on both sides. Every single flour performs differently, and spelt performs differently than wheat flour. I have written this recipe based on spelt flour only, therefore I cannot vouch for any results if you change the recipe, I wouldn't recommend it. Stick to the recipe for best results and no, subbing for gluten-free flours will not work in this recipe.

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