We bought some Yorkshire Organic Millers spelt flour from Bear Co-op, our local health food shop, later going online to research spelt sourdough recipes.

We found a great one on the Breadtopia website. What makes it extra useful is that Eric Rusch guides you through with an accompanying video. Being able to see his “stretch & fold”, no-knead method in action is really helpful!

Ingredients:
530g whole spelt flour
350g water
10g salt
3tbs honey or sugar or 2 tbs agave
¼cup sourdough starter

Follow the directions in Breadtopia‘s 2-part video below, then bake the loaf at 230°C for 45 minutes or until the bread’s internal temperature is 90-95°C.