Ingredients
- 2 (.25 ounce) packages active dry yeast
- 1 tablespoon white sugar
- 7 cups spelt flour
- 2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon salt
Directions
Stir yeast and sugar, gradually adding warm water. Add about half the flour and the salt and beat well. Add the remainder of the flour gradually to acquire a stiff dough. It may require more or less than 7 cups.
Knead 5 to 10 minutes until smooth and elastic.
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Put dough into a buttered bowl and turn once to butter surface. Cover with a towel and let rise until doubled, keeping it between 80 and 90 degrees F during the entire time of rising, about 2 hours.
Punch down dough with your fist and divide into two parts. Knead and shape into 2 loaves and place into loaf pans. Cover again and allow dough to rise to top of pans.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans.
Bake at 350 degrees F (175 degrees C) for 50 minutes.
