Lionel Vatinet sweetens his bread with local honey, which may benefit the immune system and help to combat allergies.
4 1/2 cups whole-wheat spelt flour, plus more for dusting
2 teaspoons fine sea salt
2 teaspoons active dry yeast
1 3/4 cups cool (70°) water
2 tablespoons honey
In a standing mixer fitted with a dough hook, combine the flour, salt and yeast. Turn the machine to medium low, add the water and honey and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a stiff dough forms, about 2 minutes longer.
Transfer the dough to a lightly floured work surface and shape into a ball. Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Preheat the oven to 450° and spray a 9-by-5-inch loaf pan with vegetable cooking spray. Invert the dough onto a lightly floured work surface and gently punch it down. Fold the dough into a loaf, tucking in the sides and pinching the seams. Transfer the dough to the loaf pan, seam side down. Cover with plastic wrap and let stand until doubled in bulk, about 1 hour.
Remove the plastic wrap and lightly dust the dough with flour. Using a razor blade or sharp knife, make a shallow lengthwise gash down the center of the loaf. Bake for about 35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180°. Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving.
The bread can be wrapped in plastic and kept at room temperature for up to 4 days.
One Serving 289 cal, 2.3 gm fat, 0.0 gm sat fat, 54 gm carb, 9.0 gm fiber.