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Ingredients

2 (.25 ounce) packages active dry yeast 1 tablespoon white sugar 7 cups spelt flour 2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon salt

Nutrition Info

120.4 calories carbohydrate: 25.2 g cholesterol: : - fat: 0.6 g fiber: 1.3 g protein: 4.9 g saturatedFat: : - servingSize: - sodium: 292.1 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Stir yeast and sugar, gradually adding warm water. Add about half the flour and the salt and beat well. Add the remainder of the flour gradually to acquire a stiff dough. It may require more or less than 7 cups.
Knead 5 to 10 minutes until smooth and elastic.
Put dough into a buttered bowl and turn once to butter surface. Cover with a towel and let rise until doubled, keeping it between 80 and 90 degrees F during the entire time of rising, about 2 hours.
Punch down dough with your fist and divide into two parts. Knead and shape into 2 loaves and place into loaf pans. Cover again and allow dough to rise to top of pans.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
Bake at 350 degrees F (175 degrees C) for 50 minutes.

2 9x5-inch loaves

Wheat allergies? Try spelt!