Somebody get this woman a bread box!

Spelt honey bread

Sometimes it's difficult to get out of one's head and, as a writer, I spend an inordinate amount of time playing around with all the muck, good or bad, that hangs out therein. Normally, that's not a problem--it's what I signed up for, after all. But I've been working through a rough couple of weeks, personally speaking. I lost two people who were very important to me. One was 92, the other 30. So I've been trying to keep my hands busy with something other than typing, which, for me, means baking.

Today I baked some spelt honey bread, taken from December's Food & Wine. Here's the recipe, in a nutshell:

Honey Spelt Bread

adapted from a recipe by Lionel Vatinet in Food & Wine

4 1/2 cups whole-wheat spelt flour, plus more for dusting
2 teaspoons sea salt
2 teaspoons of active dry yeast
1 3/4 cups of cool (70-degree) water
2 tablespoons honey

Basically, it's just a matter of kneading (just a minute or two in a stand mixer), rising, punching, folding and laying into a loaf pan, rising, dusting with flour, and baking at 450 for 35 minutes. Lee and I each ate a slice fresh from the oven with butter and jam.