On a whim I bought a largeish bag of spelt flour (ed: must keep this post short, my pun-resistance is weakening) and so far have made one loaf, on a basis of “low in gluten so treat it like 100% wholemeal and shove it through the breadmaker”.

The result is a moist loaf with a nice crumb – granular without being gritty – with a fairly heavy crust; but I am sure better can be done, so was wondering if anyone else out there had ideas?

I’m moderately averse to bulk kneading, but was considering putting it through the machine as a mixer, and then baking one separately after proving.

Suggestions? Experience? …