470 grms Spelt flour
291 mls Water (warm)
12grms Fresh yeast
11 grms Sea Salt
16 grms Butter
12 grms Honey

Firstly Dissolve yeast with the water, then place all ingredients in a mixing bowl, mix 4 mins slow 7-8 mins med

Place dough in lightly oiled bowl cover with Cling Film and leave in a warm part of the kitchen or airing cupboard for 1hr, then turn dough out lightly floured surface, knock-back dough by pressing down and expelling the gas in an envelop fold form, then return to bowl, cover and return to warm area for another 30mins.

Turn out from bowl and divide into 2 * 400 grm pieces. Shape into a ball, cover dough with a tea towel and rest for 10 mins.

Shape into log form and place in lightly oiled bread tins, cover tins and leave to rise for 50 mins - 1hr 5mins (bread should be nearly double in size)

Pre-heat oven to 210c.

Dust tops of loaves with a little spelt flour and then score the top of dough with a straight slash. Load bread into oven, adjust oven temp to 190c and bake for 40-50 mins. To add a bit more crust to your loaf, about 35 mins into the bake, take loaves out of the tins then return back into oven for last 10-15 mins.