Whole–Wheat Spelt Bread

Kneading is very important when baking bread. Only when the gluten has been sufficiently activated is the dough ready to bake. You can check this by slowly pulling at a small piece of dough. Activated gluten will give the dough the necessary elasticity to form a nice thin sheet. If your dough sheet tears when you pull it apart, it means you will have to keep kneading a little longer.