Thoughts on substituting the flour with either almond or spelt?

Nut flours are not good substitutes for grain flours in bread recipes, so don't use almond. Spelt could work just fine, but you might need to adjust the liquid amount. If it's whole grain spelt flour it might need more liquid than all purpose wheat flour. Also the texture won't be quite the same with (whole grain) spelt - it probably won't be as fluffy and light if you use whole grain flour. But that doesn't mean it has to be dense or gummy, and I think whole grain spelt with a subtle molasses flavor sounds great.