Warm the yogurt - 1-2 minutes in the microwave or over very low heat on the stove top. Just take the chill off.

In a large bowl, combine the yeast, 1/4 cup of water, and the honey. Let sit 10 minutes to proof. It should become bubbly and foamy. Add the yogurt and mix to combine.

Stir in the oil, and the spelt flour. Stir until mostly combined and then add the salt. Adding the salt after some flour will keep it from killing the yeast. Stir until well combined.

Add 2 cups of the bread flour, stirring until the dough starts to form. Add more flour 1/2 cup at a time until the dough comes together into a ball.

Turn out on to a floured surface and start to knead, adding a bit more flour to keep it from sticking. Knead about 10 minutes until soft and no longer sticky.

Place into a large greased bowl, turning the ball of dough over so the top is greased. (Cooking spray works fine - in fact after I turn the dough I spray the top and sides to make sure it's covered). Cover with plastic wrap. Let rise until doubled, about 1.5 hours.

Turn the dough out onto the floured surface, knead a couple times, and then form into a ball with any seam on the bottom. Place in an oiled Dutch oven (I use a 3 quart), and spray the top again with cooking spray. Slice the top open with a lame or sharp knife.

Let rise until double again. 35-45 minutes. Meanwhile, preheat the oven to 350F.

Bake 45-55 minutes or until the internal temperature is 190-195F, and it sounds hollow when tapped. Cool on a rack.