Activate the yeast – Combine warm water, a teaspoon of honey, and yeast in a small bowl. Let it sit for 5–10 minutes until foamy. If it doesn’t foam, don’t panic—start over with fresh yeast.

Mix dry ingredients – In a large bowl, whisk together spelt flour, salt, and cinnamon (if using). Make a well in the center for the wet ingredients.

Combine wet and dry – Pour the yeast mixture, honey, and melted butter into the well. Stir with a wooden spoon until the dough starts coming together.

Add walnuts – Fold in your chopped walnuts gently. Don’t overdo it—you want them distributed, not pulverized.

Knead the dough – On a floured surface, knead for 5–7 minutes until smooth and elastic. Or, use a stand mixer if you want to feel fancy.

First rise – Place the dough in a greased bowl, cover with a damp towel, and let it rise for 1–1.5 hours, until doubled in size. Go grab a coffee; you’ve earned it.

Shape and prepare – Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover again and let it rise for 30–45 minutes.

Optional glaze – Brush the top with a beaten egg for a golden crust. Sprinkle extra walnuts if you’re feeling wild.

Bake – Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped.

Cool and enjoy – Let the bread cool for at least 15 minutes before slicing. This is crucial unless you want a squishy, doughy mess.