Place the freshly ground spelt flour in a bowl. Form an indentation in the flour and mix the yeast therein with the honey and lukewarm water. Cover the resulting sponge with a bit of flour and let rise for about 10 minutes. Distribute the rolled spelt, apples, nuts, raisins, salt, cinnamon and lemon juice along the edge of the bowl. Stir all the ingredients until they form a sticky dough; add water if needed and let rise until doubled.

Form three loaves or fit into a loaf pans and bake in a preheated 240°C (465°F) oven (not convection), reduce the heat to 200°C (400°F) and bake for another 15 minutes. This bread tastes wonderful with freshly churned butter but can also be eaten alone in thin slices.