Makes 2 x 400grm tin loaves

Ingredients:

490grms Sharpham Spelt Flour
15grms Fresh yeast
13grms Sea salt
20grms Unsalted Organic Butter (soft diced)
15grms Treacle
305mls Tepid water

Method:

Pre-heat oven at 200c / Gas Mark 5

Place the flour, salt, butter and treacle into a mixer

Dissolve yeast into water, and then add liquid to dry ingredients.

Start mixer on slow setting and mix for 4-5 minutes then medium speed to for 6-7minutes.

Turn dough out into a lightly oiled bowl and cover with cling film for 45-50 minutes.

Turn out active dough onto lightly dusted work top and knock back by degassing and folding dough ends under/over each other, return to bowl, re-cover and leave for 45 minutes (doubled dough size)

Turn out dough on to table and divide into 2 pieces, shape the dough and place into lightly oiled tins.

Cover tins with cloth and place in a warm area, to rise (40-50minutes)
Lightly dust top of bread with spelt flour and score top with a sharp knife

Place bread into middle of oven and lightly spray water around loaves using a spray bottle. Bake loaves at 190c/ GM 5 for about 30 -35 minutes

Once Baked remove from tin and cool on a wire rack.