Mix the warm water and yeast in a large mixing bowl. Let site for 3-5 minutes and allow the yeast to bloom.
Add in olive oil and maple syrup. Whisk to combine.
In a small bowl, mix the spelt flour, all-purpose flour, and salt. In batches, gradually add the flour mixture into the yeast mixture. The ingredients should come together to form a dough.
Knead the dough for about 10-15 minutes(if kneading by hand. This time will be shorter if using a stand mixer). The dough will be smooth and tacky and should be able to pass the “window-pane” test (see lessons)
Place the dough in a well-oiled bowl and cover with plastic wrap or a towel. Let proof for one hour or until doubled in size.
Braiding the Bread
Punch down the dough and turn out onto a well-floured surface.
Divide the dough into four different sections. Each section is divided into three parts and each part is shaped into a long thread.
Attach the bread threads together at one point (only work with 3 sections at a time). Braid the bread and connect at the other end.
Repeat on the other three sections.
Cover the bread with a towel or plastic wrap and let the bread proof for another thirty minutes or until grown by at least fifty percent.
Pre-heat the oven to 350 degrees Fahrenheit while the bread is proofing.
Bake for 30 to 35 minutes until the bread is cooked through. It should sound hollow when the bottom is knocked.
Let cool for about 10 to 15 minutes on a wire rack.