Yeast blooms in warm water sweetened with maple syrup before olive oil, sea salt, and spelt flour come together into a dough kneaded a full ten to fifteen minutes, then baked at 375°F into a hearty loaf.
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Preheat oven to 375°F. In small bowl, combine water, maple syrup, and yeast. Allow mixture to sit about 10 minutes until mixture is foamy.
Add oil, salt, and just enough flour to create dough that pulls away from sides of bowl.
Knead dough on table about 10-15 minutes using remaining flour as needed until smooth dough has been created.
Place dough in large, clean, lightly oiled bowl and cover with plastic wrap. Proof in a warm place for 45-60 minutes or until dough has doubled in size.
While dough is proofing, prepare 2 bread pans or sheet trays with parchment.
Punch down dough. If time permits, place dough back in bowl, rise, and punch down 1 to 2 times more. Cut dough into two equal-sized portions. Form dough into loaves and place in prepared loaf pans or on sheet trays.
Loosely cover dough with damp towel and set aside in warm place. Allow to rise for about 40 minutes or until dough has doubled in size.
bread approximately 40-50 minutes or until dough is golden and firm to touch. Internal dough temperature should register between 190° and 205°.
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