Spelt Bread

This is actually the second batch of bread I baked this week. It was that kind of a week. I've been buying store bread (It's been that kind of a semester.), and on Wednesday, I was so tired of stale-tasting bread that I started a sponge for Herb Bread before school, and then took it out of the fridge to knead, rise, and bake it after I arrived back home in the evening. Never mind that I was invited out to the visiting professor's farewell dinner in the evening. I told them I was going to be elbow-deep in dough, and, was delighted to have unwittingly created an excuse to stay home from an unexpected event, and relax after an exhausting day. The Herb Bread turned out sublime, so I froze one loaf for finals-week emergencies, and started another batch of bread on Friday - this time Spelt Bread, since Mom gave me an ice-cream bucket full of spelt flour at the end of Christmas vacation.
This bread has two teaspoons of yeast, two tablespoons of honey, and 1/2 cup of dry oatmeal flakes. There's no wheat flour in this bread, and although I've read that spelt does not have as much gluten as wheat flour, I've never had any trouble with it rising. It rises like a dream, and, although it has just a little more crumbly texture than my whole-wheat bread, it is quite tasty.