Editing Openai/695183c2-5970-8012-93fd-c2ecbd3274c6 (section)

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# Mill berries finely.
# Mix flour + water only until no dry spots remain.
# Cover and rest 20–30 minutes (This softens bran and improves rise—especially with spelt.)

===== Add to the dough: =====
* Honey
* Oil/butter
* Yeast
* Salt

Mix until fully incorporated. Dough should feel soft, slightly tacky but not sticky.

===== - Knead 6–8 minutes by hand or 4–5 minutes stand mixer =====
* Dough should: - Pull from the bowl - Stretch gently (do not over-knead—spelt breaks down easily)

===== - Place in lightly oiled bowl =====
* Cover and rise 60–75 minutes at warm room temp
* Dough should rise to about 1½×, not double

===== 1. Gently shape into a log =====
# Place seam-side down in greased 9×5 pan

===== - Rise 30–45 minutes =====
* Dough should crest 1 inch above pan rim

===== - Bake at 350°F (175°C) for 35–38 minutes =====
* Internal temp: 190–195°F

Optional: Brush top with butter right after baking.

===== Cool at least 1 hour before slicing (fresh-milled bread sets slowly). =====