These were actually a little disappointing, and not just because I discovered that my loaf pan has gone amiss. Grainy and dry, this recipe was the first failure of my "hey, let's try..." method of recipe procurement. That method consists of googling relevant ingredients and using the recipe with the fewest ingredients. Generally, that method is shockingly successful. Not so much for the spelt bread.
On the plus side, it converted nicely to muffin/bun form. The dough was awfully wet - I don't know if that was a function of the spelt or the recipe or what. Does anyone know what I can do to make spelt bread not so sandy and blah?
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