Spelt Bread

First mix together
1.5tb dry yeast
1.5c warm water
1.5c warm milk
1/2 cup honey
1tb Celtic sea salt
5tb oil - I use 3tb coconut oil/2tb olive oil

Then stir in 8 and 1/4 cups of freshly milled spelt flour (if you are not milling your own flour, you will only need about 6 and 1/3 cups of spelt flour as it is more tightly packed.)

It makes a sticky wet dough and is not something you could knead.

Make sure the mix is in a large container as it will rise to 3-4 times it's size, cover with a damp tea towel and allow to rise and then flatten (2-3 hours). Once it has flattened, keep it covered and place in the fridge. Use it in the next 5 days for 2-3 loaves depending on the size of your bread tins.

On baking day, scoop out enough dough to fill your tin 1/3-1/2 full. Keep your hands wet while handling dough so that you don't get too covered in it. Pull dough from the top and tuck it underneath, rotating as you go, forming a loosly shaped loaf and place it in your tin.

Cover with a damp tea towel and allow to come to room temperature for about 2 hours if your tin size uses half the dough and about 1 hour 40 mins if you'll get 3 loaves from the dough.

20 minutes before baking, heat the oven to 170 degrees.

JUST before baking, make sure your middle shelf is clear for the bread and place another oven shelf under it with a tray on it that you have poured 1.5 cups of HOT water into. If you'll get 3 loaves from the dough, you only need about 1 cup of hot water.

Bake in the oven for 45mins to an hour, it will be a nice dark brown. Cool completely before slicing.

After I've removed it from the fridge

One portion in the tin ready for it's rising time

2 hours later it's ready for the oven