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Message: [QUOTE="DonaldR, post: 45961, member: 2421"] I have not been able to produce a Spelt bread that is soft and moist. My results so far have produced a dense, but dry, crumbly loaf which is not pleasing to eat. I have used a 'single flour' recipe as the start loaf, I have added to the next loafs, yogurt, sour cream, egg, and each baking has produced some measure of improvement. I have also started to use a 'single' in the pan rise, as my loafs were rising perfectly, until panned for a second rise, then start well on the second rise and then produce that flat brick loaf when baked. Do you have any suggestions, or particular recipes that you think I should try? [/QUOTE]