I use a mix of organic Wholemeal Spelt flour and organic plain white flour because Spelt flour is low in gluten and doesn't rise very well and makes for a heavy loaf, the small amount of white flour makes a well risen and light loaf.

I get organic wholemeal Spelt flour from- "Simply No knead" in Victoria, they do  have it most of the time, phone: 03 9786 8266. If they don't have the organic, they sell the ordinary wholemeal Spelt flour, or you can get it from most health food shops.

If you don't want to use Spelt, you can simply use 472 grams of wheat wholemeal flour, from any supermarket and you don't then need the white flour as the wheat wholemeal flour has enough gluten in it.

Ingredients:
372 grams wholemeal spelt flour
100 grams organic plain white flour- I get this in Franklins, Coles or Woolworths.
4 grams dried yeast
2 tablespoons dextrose
380 mls water to be hand hot.
2 teaspoons sea-salt
1 tablespoon oil (I use brown rice oil)

Put the yeast in the bottom of the bread goblet, then the dextrose.
Then the flours. Then mix the salt into the water so it dissolves and add it to the goblet, and last of all, add the oil.

My bread-maker does a "bake quick" which goes for three instead of five hours and I find this the best time for spelt bread.

The bread is quite light when it's first baked and my husband takes it to work, with a banana on the first day. After the first day, I keep it in a couple of plastic bags in the fridge because, as it has no preservative in it, it would go moldy very quickly. So it does tend to firm up in the fridge, but a light toasting makes it very nice and fresh again. Being kept in the fridge, it will easily last a week. Depends how quickly you eat it!

Enjoy!