Wholegrain Spelt Bread

I may not be the most experienced bread baker but I love to experiment, often especially with recipes which are a bit beyond my ability! I also really like looking at good quality, interesting ingredients, so when I was browsing Holland and Barrett the other day and saw some Dove's farm organic wholegrain spelt flour I decided to buy some and try it out. There were a couple of recipes on the side of the bag but I decided to stick with good old Paul Hollywood, so used a recipe from his book 'How to Bake'. Rather than go crazy and try rolls or something, I just made a very basic loaf using a loaf tin. 

It was going great until I accidentally over-proved it, but I just re-shaped it and let it rise again and I think it worked fine. I was particularly pleased with the slashes and flour on top, even though they don't aren't exactly technical/taste aspects; I thought they looked more professional! 
Spelt flour was used by the Romans and although it is made from wheat, it has lower gluten levels than ordinary bread flour. This does mean that it has to be kneaded for longer in order to build up the gluten so it will rise properly. It has a slightly nutty taste which I personal love, and feels really rustic. It isn't a cheap flour (probably not helped because the bag I bought was organic!) but so yummy and good for you too.