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Coldwater, Michigan | Actually adding gluten would help it to rise and stay there. Spelt will not take too much kneading, or it won't rise. Easier to digest than many wheat products. Actually it is an ancient form of wheat. Once out of the hull, looks like wheat. The way I get a good sized loaf is to either add more yeast, or blend with bread flour. It tastes good. I like rolled spelt flakes to add to things. It is rolled like rolled oats, but is much firmer in texture (maybe call it harder than Rolled Oats). Rick Nobach at the elevator in Eaton Rapids, Michigan (Turbo Farms, Spelt Life(?) grows organic Spelt and cleans it for a few flour mills. They then actually mill it to their specs.
In a bread machine, you want the short cycle, so it doesn't knead the the bread too much, add extra yeast. If it calls for 2 TSP, use 2 1/2 instead.
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Spelt flour
