Ingredients

500g Shipton Mill wholemeal spelt flour

1tsp quick acting yeast

1tsp sugar

1tsp salt

350ml tepid water

oil for baking tin

Method

Put the flour, yeast,sugar and salt into a large bowe and blend them together

Stir in the water and when looks craggy use your hands to pull it all together

Knead the dough for 100 presses

Cover the dough bowl with a clean tea towel and leave in a warm place for the dough to double in size which will take about one hour

Brush the inside of a 1kg/2lb loaf tin with the oil

Knead the dough for another 100 presses

Shape the dough and put it into the tin

Cover the tin with a tea towel and leave in a warm place for 35 minutes

Spinkle with a dusting of Shipton Mill wholemeal spelt flour

Pre heat the oven to 220 degrees C,200 degrees fan,425 degrees F

Bake the loaf for 40 minutes

Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked

Leave to cool on a wire rack