White Spelt Bread
In a large bowl, combine 2 cups white spelt flour, sugar, and yeast and mix well.
In a small saucepan, heat water and oil until very warm (120°F (50°C) to 130°F (55°C)). Add liquid to flour mixture, blend at low speed until moistened. Beat 3 minutes at medium speed. Then stir in 2-1/2 to 3 cups white spelt flour and the salt by hand until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in oiled bowl and cover loosely with oiled plastic wrap and a cloth towel. Let rise in a warm place until doubled in size.
Butter two loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half and shape into loaves. Place in bread pans, cover and let rise until dough fills pans and loaves are about 1″ above the pan edges (about 30 to 35 minutes).
Preheat oven to 375°F (190°C). Uncover dough and bake for 40 to 50 minutes or until loaves sound hollow when lightly tapped. Immediately remove from pans; place on wire racks and brush with melted margarine or butter. Let cool.