500g / 1lb wholemeal spelt flour
1 tsp salt
3 tbsp olive oil
1 teaspoon easy bake yeast
400 ml warm water
1 tsp honey
Grease an 2lb oblong loaf tin. Preheat the oven to 180C, 370F
Mix flour, yeast and salt in a large bowl. Rub in the oil.
Dissolve the honey in the warm water. Add the honey water to the mix of flour, salt, oil and yeast and stir for three minutes in using a wooden spoon, with the bowl in your lap for warmth.
Place the dough in the greased tin and cover with a tea towel, tent-like, allowing room for the dough to expand.
Leave to rise in a warm place until it has doubled in size. This could take an hour and a half.
Bake for 35 minutes. Take it out of the tin and test if it is cooked; wrap the underside with your knuckles. It should sound hollow.
Cool by balancing the loaf it on top of the warm tin (or place on a wire wrack.)
Very good toasted.
To make it faster
Use a food processor with a steel blade, first to rub in the oil into the flour and other dry ingredients, then to combine with the water. When it has formed a dough, knead it with the metal blade for 45 seconds
then put the dough in the tin.
Use a silicone baking sheet as a lining, instead of greasing the tin. The disadvantage is that the folds disrupt the rounded edge of the loaf, but the loaf is still delicious.
Add sunflower seeds to the dough.
Sprinkle seeds on the top before baking.