Start by adding warm water and yeast to a large mixing bowl. Let it sit for 3-5 minutes until the yeast activates and becomes frothy. If using instant yeast, you can skip this step and mix the yeast directly with the flour and salt.

Add olive oil and maple syrup to the bowl, whisking well to combine.

Gradually add all-purpose flour and spelt flour, about 1 cup at a time. Also, add salt at this stage.

Once all the flour is added, knead the dough. If using a stand mixer, switch to the bread hook and knead for 5-10 minutes until the dough becomes elastic. If kneading by hand, work on a lightly floured surface for 10-15 minutes until the dough is smooth and tacky. The dough should stretch without tearing easily.

Place the kneaded dough in a well-oiled bowl (olive oil works well). The dough will be sticky, so oil your hands lightly before handling it.

Cover the bowl with plastic wrap or a towel, and let it rise in a warm place for about 1 hour or until doubled in size. Check readiness by gently poking the dough—if the indentation stays, it's ready. Avoid over-proofing the dough.

unch down the risen dough and turn it out onto a well-floured surface. Stretch it into a thick rectangle and gently roll it into a log shape.

Place the shaped dough into a parchment-lined or well-oiled loaf pan. Cover with a towel and plastic wrap, and let it rise for another 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).

After 30 minutes, remove the covering from the loaf and place it in the preheated oven. Bake for 30-35 minutes until the bread is fully cooked and golden brown on top. To check for doneness, tap the bottom of the loaf—it should sound hollow. For a darker crust, brush the loaf with a little olive oil or vegan butter before baking.

Once baked, remove the bread from the oven and transfer it to a wire rack to cool for 10-15 minutes before slicing. Enjoy your homemade spelt bread with your favorite toppings!