2 cups hot water
1/2 cup olive oil
1/4 - 1/3 cup raw honey (depending on taste)
1 T. instant yeast
3 cups fresh milled hard red wheat flour
3 cups fresh milled spelt flour
1 cup unbleached flour (optional - may use all whole wheat)
2 tsp. salt
1 T. lecithin
1 T. gluten

Combine water, oil, & honey until just blended.  Sprinkle yeast on top.  Add 1 1/2 cups hard red flour, 1 1/2 cups spelt flour, salt, lecithin, & gluten.  Mix until well blended.  Add 1 cup unbleached flour.  Continue to gradually add flour alternating hard red and spelt until dough begins to pull away from the sides of the bowl (If you opted to use the unbleached flour above you will probably not need all 7 cups of flour - do not add more flour than is needed to allow dough to pull away from sides).  Dough will be smooth and elastic.  Knead about 10 minutes.  Place dough in a well oiled bowl, turning to make sure all sides of dough are oiled, and set in a warm place to rise until double (about an hour).  Punch down dough, divide into loaves and place in well oiled bread pans, again turning dough to make sure all sides are oiled.  Let rise until double (45 minutes to 1 hour).  Bake at 350 for about 30 minutes.  Makes two loaves.