I baked a loaf of WW bread today - this time, using some spelt flour. This was something that I bought by accident - stupid me - but when I got a bag of what I thought was dark rye (the other 3 were, and is usually the only flour I get at the Amish market), as soon as I emptied it into the (fortunately) empty container, I saw the red color. Sooooo, I figured I'd make stuff for a lady I know, that uses spelt for the few things she bakes - says it doesn't bother her, like hard wheat, for some reason.

For the liquid in this, I used some of the whey drained from yogurt, when making Greek yogurt. Took a little longer to rise, due to the acid, but the flavor wasn't as sour as I was expecting. I only rose it 100 min, to start, then close to an hour in the pan. Same proportions of the same stuff I put in rye all the time - 1/2 tb salt, 2 tb blackstrap, and 2 tb oil, to just under 4 c flour. and about 1 1/4 c whey, to a tb Instant yeast.
Unbaked spelt bread - made with yogurt cheese whey, for the liquid. by pepperhead212, on Flickr

Baked spelt/yogurt whey bread by pepperhead212, on Flickr

Spelt makes an awesome bread. I prefer it to whole wheat.

Good to know about spelt as an alternative grain with having more time for bread baking in the off season. I have to look this up later but need (well , supposed to ) go off whole grains and vegetables for a full week pre-colonoscopy. I'm such a carb junkie ... the good kind though.
-L.

Spelt is my favorite for bread. I'm so hooked on it, I fall planted my first spelt in August, and it got nearly a foot tall already. Spelt is northern stuff, they say no worries about winter, but it needs a long time to grow so fall planting is the key...

I never thought about using the yogurt whey for bread, thanks for the tip. I make yogurt in the instant pot then drain it because I like it a little thicker. Now I will have to look for some spelt flour.