To our surprise, Robin and I discovered recently that we love spelt in breads, pastas, and other goods where it replaces conventional flours. We were surprised because we did not expect such a flavour difference. Since we had been enjoying the bread machine that we bought last year, we decided to try baking our own spelt bread just a few months ago. Initially, this was a failure, due to the recipes that we tried not being quite to our liking, and (even more crucially) due to the quickly-realised problem that spelt bread does not bake properly in bread machines. It is fine to use the machine to make the dough and put the dough through the first rise (so, load the machine and set it for “dough”). But then, you must remove the dough for the second rise, and bake it in a conventional oven. It is lovely if you follow this procedure.
The reason I am posting this recipe and these guidelines are because most of the dozens of recipes that you find when you Google Spelt and Bread Machine Recipes do not tell you this! People post these recipes and comment that their bread machine spelt bread is the best thing since … well … sliced bread. I do not know whether they have bread machines with super powers, or whether they are just lying. In our experience, which is now rich and varied, spelt dough in a bread machine rises like the Sun, but then craters catastrophically, so that you end up with a flat and too- dense loaf that is not very nice at all. Bread machines are fine, and very useful, for making the dough for a spelt loaf, but not adequate for baking the bread.