Yeast blooms in maple-sweetened water before spelt flour and sea salt are worked into a sturdy, pliable dough, kneaded by hand and left to rise until doubled—the foundation for a tempeh reuben sandwich.
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In small bowl, combine water and maple syrup then gently sprinkle yeast on top. Allow to sit until foamy.
Stir in oil, some of the flour, and salt until well combined. Gradually add more flour while stirring until dough is firm and workable.
Turn out dough onto lightly floured surface and knead to form sturdy and pliable dough. Transfer to large, lightly oiled bowl and cover tightly with plastic wrap. Let rise in warm place until doubled in size (about 1 hour ).
Fold and turn dough, and rise again (about 30 minutes ). Divide into two balls. Shape dough and transfer to lightly oiled loaf pans, score if desired. Cover with damp towels and rise again in warm place (about 20 minutes ).
While bread is rising, pre-heat oven to 375° F. bread until well-browned and finished (inner temp of 200° F). Remove from pan and cool on racks before slicing.
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