Roman Army Bread

Here is a recipe for bread using Spelt flour taken from a packet of this flour sold by Doves Farm. I have not tried it yet. On the packet it says: "Spelt grain (Triticum Spelta) is an ancient precursor of modern wheat varieties. It was once widely grown from Europe to Asia until it fell from popularity". I would be interested to know more about Spelt if anyone has some information. Place the flour in large mixing bowl. Blend the yeast and honey into half the water and roughly mix into the flour Dissolve the salt in the remaining warm water and add to the flour. Also add the oil. Mix the soft dough vigorously for four minutes using a wooden spoon. Grease a large baking tray and dust with flour. Turn out the dough in one piece onto the baking tray and dust with flour. Leave to rise in a warm place for 20-30 minutes until the dough has risen to about twice its size. Cook in an oven pre-heated to 180C, 370F for 35 minutes. A fully cooked loaf will sound hollow underneath. Cool loaf on a wire rack. Posted to Digest bread-bakers.v097.n016 by Donald Adaway on Feb 24, 1997.