Spelt Flour Bread

In a medium size bowl, whisk together the warm water maple syrup or honey. Now sprinkle the yeast onto the water, set aside and allow it to foam. This may take about 10-15 minutes.

Now add the flour, sea salt, and olive oil to the water mixture. Gradually add the spelt flour until a smooth and springy dough forms (the amount of flour used may vary). You may stir with a wooden spoon or knead with your hands.

Form the dough into a ball.

Transfer the ball to a bowl and cover with a lid (or wrap). Allow it to sit at a room temperature for about 12-14 hours, or until the dough has doubled in size, some bubbles should form on the top.

When the dough is ready for baking, preheat the oven to 450˚ F. Set your dutch oven inside the oven to warm, about 25-30 minutes.

Transfer the dough to a floured surface and fold the corners of the dough under itself, you want a round surface.

Set out a piece of unbleached parchment paper, transfer the ball of dough onto the paper and let it sit for 10 minutes.

With a knife make an "X" shape or 3 lines into the dough.

Remove the dutch oven from the oven and place the parchment paper and dough into the dutch oven, return to the oven to bake.

Bake with the lid on for 30 minutes.

Remove the lid and bake for another 8-10 minutes, you want the top to be golden brown but not burnt.

Transfer the bread to a cooling rack and allow it to cool for 20-25 minutes.

Slice and serve.