I love the whole spelt berries in this bread. They have a very sweet smell after soaking in warm water overnight and also taste sweet in the bread. The bread smells very sweet when baking too. Overall, the bread has a natural sweet and mild nutty taste. As always, I love this natural wheat flavor. 
The only thing is the bread is weak in gluten. I did kneaded the dough only until “smooth & elastic” (no window pane required) as described in the recipe, to avoid destroying the weak gluten structure. However, as I formed the dough free standing, it spread during baking which I didn’t think about, so the resulted bread is “short”. I will try to bake it in a loaf tin next time. As the gluten is weaker, the crumb is a bit crumbly too. Anyways, the taste is great.
P.S. If you are in Hong Kong and would like to buy spelt flour & berries, they are available in Great grocery store in Admiralty.
Recipe: “Crust” by Richard Bertinet
