Responding to Customer Requests for bread made with spelt flour, we developed this Honey Spelt Bread in the King Arthur Flour Bakery. In terms of mixing and fermenting characteristics, we find the spelt flour performs similarly to whole-wheat flour. However, since spelt tends to be cultivated in small quantities in North America, and is generally processed at comparatively small mills, it is not uncommon to see a fair variability in its performance. Slightly reduced mixing time might be indicated, so observe closely as the dough develops, and if it reaches peak strength with less mixing than listed in this formula’s method, by all means turn the mixer off! For a 100% spelt bread, use white spelt in place of the bread flour.