Unleavened Bread
3 cups whole wheat or spelt flour
1/4 to 1/2 tsp. salt per cup of flour
1 1/2 cups water
Mix flour and salt thoroughly
Gradually add water, stirring from the center until all the water is absorbed
Knead well on a bread board
Cover and let stand overnight
Divide dough into pan sized portions
The dough should feel elastic
Place in oiled bread pans
Let rise in a warm environment for several hours
Slit the top of each loaf before baking
Preheat oven to 350 F
Bake bread for 1 1/4 to 1 1/2 hours
This bread should be eaten within 4 days unless frozen