This is the recipe I used to make the loavs of bread shown in the experiment I did to see how using different kinds of wheat in bread can affect how the finished bread turns out.
This bread will taste the best and rise the highest if you make it with freshly ground flour.
2 cups milk
¼ cup honey
¼ cup butter
6-7 cups freshly ground whole wheat flour or or spelt
1 tablespoon yeast
2 teaspoons salt
1 egg
Directions:
1. Heat the milk with the honey and butter just enough to scald it. Then let it cool while you prepare the dry ingredients.
2. Put 5 cups of the flour into a large bowl (or Bosch mixer) along with the yeast and the salt. Mix the dry ingredients together.
3. When the milk mixture is cool (about 98 degrees) add it to the flour mixture along with the egg. Mix the whole thing together, adding any necessary flour to make a soft dough. Then knead it for about 8-10 minutes in a mixer, or 12-15 minutes by hand.
4. Put the dough in a clean bowl, cover it and let it rise in a warm place until it has doubled in size.
5. Punch down the dough. Cut it in half and work it into a ball by tucking the edges into the middle until it is smooth on the top. Then press the bottom of the dough against the counter as you slide it towards you to seal the bottom. Repeat with the other half of the dough.
6. Place the dough in two greased bread pans and let rise, covered, for about 45 minutes, or until doubled.
7. Bake at 350 degree, preheated oven for about 25 to 30 minutes or until golden brown.
8. Turn the loaves out of the pans immediately so they don’t sweat. Then put them on wire racks to cool.
Bulk Natural Foods Recipes 
Thank you for this recipe, will try it but have to omit egg, will use soy milk and buttery spread. (Vegan) I will tell you how it turned out:)
I’m really impressed with your love for baking, and am so happy that a young person such as you has taken the time and likes to do it.
Sylvia
Thanks Sylvia! I don’t always use the egg in this recipe but I like the texture I get when I do use it. Just note that if you omit the egg altogether you’ll probably need to use a little more liquid to make up the difference. You can also use water instead of the milk, but if you use soy milk I would be interested to know how it turned out.
Emma
I’m going to try this next. So far, my spelt bread has been heavy and coarse, not at all like your picture. Does the quality of the spelt berries make a difference? I’m using a Nutrimill and spelt that I picked up at bulk food store. The flour seems really course on the finest setting.
If you’re grinding the spelt berries yourself, I think the quality and freshness would be fine. But you definitely want to make sure to grind a fine flour. We also grind ours in a Nutrimill with both knobs set on medium. We knead ours in a Bosch mixer, which really helps to make the bread light and fluffy. When I used to make breads by hand, they would turn out heavy and dense too.
Emma, I am using the already ground flour .. the Prairie Gold White Wheat.. the kind of Pg that comes in the ten lb. bags. It browns on the outside but is still gummy inside. do you have a recommendation or recipe for that type of wheat? I use a bread machine and use the dough setting.. take it out and let it rise again in a regular bread pan and bake in oven. Thanks. Maggie
Well, I’m not sure what’s going on. I always use freshly ground flour when I bake (I get better rising and flavor for bread), although it can work with pre-ground flour. Prairie Gold flour is a very good bread flour.
You might try lowering your oven temperature. I bake at 350 F., but if you’re baking your bread at 350 and getting bread that’s raw inside, try lowering your temperature by about 15 degrees and baking it until it’s nicely browned (maybe it will take more that a half hour). I think it’s better to have bread that’s slightly overdone, than underdone.
-Emma