I have used KA whole wheat for years, but am giving homeground spelt a whirl. I know spelt has less gluten than whole wheat, but I also see where it can be used in place of whole wheat. How do you think it would work with this recipe (or would it?). Should I let it sit a little bit before the 7min kneading as the spelt appears to take longer to soak up liquid? Thanks so much! It's not so much a difference in amount gluten between spelt and whole wheat (spelt is actually a higher protein flour, though not by much), but how that gluten acts. Spelt's gluten tends to be fragile; if you make a free-standing bread with whole wheat, and one with spelt, the one with spelt will tend to spread out, rather than rise up. Letting the dough rest before kneading is always a good idea; as you said, it gives the flour a chance to absorb the liquid. However, spelt, being fragile, also releases liquid more readily; so handle the dough gently all along the way. I think your best bet is to make this recipe as written (including the rest before kneading, as you suggest), and see what happens as you go along; you may or may not need to add a bit more flour. Your loaf won't rise as high, but it'll have great flavor. One thing to try sometime: a braided bread. Spelt flour tends to make lovely braided loaves, as the braided structure helps support the fragile dough. Enjoy - PJH

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