Ingredients

            ½ tea spoon of yeast
            350g Sharpham Park Refined Stoneground Flour
            X1 tablespoon of Organic clear honey
            X1 tablespoon of pure Olive Oil
            X1 tablespoon of milk powder
            X1 teaspoon sea salt
            200mls of water

Preheat the oven to 200C/gas 6. Combine all the ingredients, adding the water last. Mix well and turn the dough into a greased and floured loaf tin. Put straight into the oven and bake for about 40 - 45 mins. Remove the loaf, turn it out of the tin and then return it to the oven without the tin for a further 5-10 mins to form a good crust.   This recipe will not need proving. 

Our experience of using spelt is that Spelt takes less water in bread recipes than wheat flour.