Dairy Free Pepperoni Bread.

Put the warm water, yeast, and brown sugar in a large glass bowl. Stir and let it sit for about 5 minutes so that the sugar feeds the yeast.
Add the spelt flour, salt, and oil, and stir until the dough comes together.
Place the dough on a flat surface and knead with your hands for a few minutes. If the dough seems too dry, add a bit more water. Once the dough is smooth and elastic, cover with plastic wrap and let it sit in a warm place to rise for about a half hour.
Preheat the oven to 400 degrees F. Line a cookie sheet with parchment paper.
Take half of the dough, place it on the cookie sheet, and flatten it with your hands making a rectangle shape. Place the pepperoni over the dough.
Roll the dough into a log. Sprinkle with Italian seasoning. Place the bread on a cookie sheet lined with parchment paper.
Repeat steps 4 and 5 with the other half of the dough.
Bake at 400 degrees F for about 25 minutes. The loaves should be golden brown on top. Brush with olive oil if desired and sprinkle with more Italian seasoning or sea salt if desired.
Allow the bread to cool slightly before slicing. Serve the slices with warm marinara sauce for dipping.