500 g (approx) Shipton Mill Spelt, Fig and pumpkin seed flour
300 ml (approx) buttermilk or yoghurt, or a mix of both. Can also use greek yoghurt watererd down slightly
2 tsp baking soda (bicarbonate of soda)
1 tsp salt
Heat fan oven to 190 degrees (c)
Sift the flour into a mixing bowl to let lots of air in. You should end up with about 340 g flour.
Add the salt and baking soda and mix well.
Add the figs and pumpkin seed from the sieve and mix
Add the buttermilk or yoghurt and mix to a nice firmish dough with a wooden spoon or in a mixer, Do not knead.
Shape into a round and place into buttered Dutch Oven (or straight onto oven pan)
Cook for about 25 minutes. After 25 minutes, take lid off Dutch oven and continue baking for another 10 minutes or so until loaf sounds hollow when tapped. The top shouldn't feel soft.
If you haven't used a Dutch Oven, place foil over bread after about 15 minutes cooking time so the top doesn't brown too much
Note: I am a bit casual with my measurements and cooking times, because every time I make this I have to adjust a few minutes here and there, and adjust the liquid. I used to cook this at 200 C but the oven I'm using now runs a bit hot. This really is a fool-proof recipe so long as you make sure the loaf is cooked well through and sounds hollow when tapped.
Alternatives: You can also use just 340 g Spelt flour and about 280 mls buttermilk or yoghurt. I usually use a mix of 140g white spelt and 200g wholemeal spelt. You could also add walnuts and grated cheese - delicious!