500g Shipton Mill spelt, fig and pumpkin seed flour
1 1/2 tspn yeast
1 tspn honey
3 tblspn oil
1 tspn salt
Mix all the ingredients together and then knead well for about 10 minutes
Place in a covered bowl and leave to prove for 3 hours.
Knock back the dough, by gently pushing it down, cover and leave to prove again for 30 mins.
Then shape the dough, I plaited mine and leave to prove for at least an hour, or until doubled in size.
(Fan oven) Bake at 200C for 10 minutes, then reduce to 180c for 20 minutes. Allow to cool for an hour before slicing.
**Mine turned out a little darker than I expected ...unfortunately, my oven temperature is not very accurate!