Spelt is much easier to digest than modern-wheat.  Many people who find they have bloating, indigestion or tiredness after eating wheat, discover that eating spelt doesn't cause any of those problems. Spelt flour is now readily available in, even in most mainstream supermarkets.  You can bake with wholegrain alone or mix wholegrain and white for a lighter loaf.  This spelt loaf in bread-maker recipe is for a medium spelt loaf, using an equal mix of wholegrain and white.  Experiment with what works best for your and your family's palate, noting that the more wholegrain you add, the more yeast you'll need.  It is best to limit the amount of yeast in your diet, so bear that in mind.  Toasting bread also reduces the negative effects of the yeast. I use an old Panasonic bread-maker which doesn't have a specific spelt setting or paddle.  It doesn't cause any problems, I use the French bread setting as it has a quick knead period and a long bake period.  If you are approximating this on your machine, try looking for a setting with ~10 minute knead, ~1 1/2 hour rise and ~1 hour bake. The bread has a flat or slightly sunken top.