Hi Allison. I’ve done a variety of recipes with fresh milled spelt, einkorn, and other wheat types, all no-knead. The problem with spelt is it is a lower gluten flour/grain. It will develop, but might need extra gentle handling. If I’m making no knead bread, I usually do half spelt and half a higher protein grain. I’m curious, as it’s been a while since you posted, I’m sure you’ve tried it. How did it turn out?

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