In a mixing bowl, combine 1 cup warm water and 1 tablespoon honey or sugar and stir to activate the yeast; let sit for 5 minutes until foamy.

Add 2 cups whole grain spelt flour, 1 teaspoon salt, and 1 packet instant yeast; stir until just combined.

Stir in 2 tablespoons olive oil, if using, until the dough begins to form.

Turn the dough onto a floured surface and knead for 5 to 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm place for about 1 hour or until doubled.

Punch down the dough to release air bubbles and shape into a loaf, tucking the ends underneath.

Place the shaped dough in a greased loaf pan, cover, and let rise for 30 minutes until puffy.

Preheat the oven to 375°F (190°C) and bake the loaf for 25 to 30 minutes until golden brown and hollow-sounding when tapped.