600g of Light Malthouse flour

400g of Spelt fig and pumpkin flour

2 teaspoons of salt

1 teaspoon of Diastatic malt powder

2 teaspoons of sugar

14 grams of instant dry yeast

750ml of warm water

4 desert spoons of olive oil

This recipe was made with a spiral mixer.

Add the flour and salt and olive oil to the mixing bowl.

Mix the malt powder, yeast and sugar into the water and allow it to bloom.

Add the water mix to the flour and spiral mix for 10 minutes on a low speed.

Turn out onto a lightly floured surface and decide into two 2lb loaf tins.

Allow to rise for 1hr or until doubled in size in a warm space with a damp cloth over the loaves.

knock it back and fold 5 times before retuning to the loaf tins for a further hour or until doubled in size.

Preheat oven to 180 deg C ( fan)

Place roasting tin of boiling water at the bottom of thr oven.

Bake the loaves for 30 minutes, turn the out and place directly on the oven rack and bake for a further 5 minutes.

Allow to cool before slicing.