• 375ml Water
  • 75g active starter
  • 240g Wholegrain Spelt Flour
  • 300g White Spelt Flour
  • 10g Salt
  • Rice Flour To Dust The Proving Basket And Work Surface


  • 1 Round Proving Basket Or A Mixing Bowl Lined With A Clean Tea Towel
  • Ovenproof, Heavy Based Pot With Lid, Roughly 22-24cm (Cast Iron Pot Is Ideal)


1. In a bowl, combine the water and the starter. In a second larger bowl, combine the flours and salt. Add in the water and the starter mixture and mix, ensuring there are no lumps of flour. Cover with cling film and leave at room temperature for 1 hour.
2. With a light floured hand, stretch and fold the dough. To do this take a portion of the dough from the base of the bowl, stretch it up and over and press it into the opposite side of the dough. Repeat 4 times, turning the bowl slowly each time to make your way round the entire dough. Cover and leave to rest for 15 minutes in between each kneading. Once you have finished, cover the bowl and leave it at room temperature overnight ( At least 8-10 hours).
3. The dough should have now doubled in size and feel light. Liberally dust your proving basket or bowl lined with a clean towel with rice flour otherwise it will stick. Set it aside.
4. Lightly dust the work surface with rice flour, tip the dough out onto it. Use a spatula to help, take care not to knock out too much air. With floured hands take 1 edge of the dough and pull it up and out, then back over itself into the centre. Work your way around the dough, repeating this movement as you go, each time pulling the edge of the dough out and then back in over itself so the floured edges are now all puckered together in the centre and the bottom surface of the dough is fully coated in rice flour.
5. Flip the dough over so that the puckered surface is facing down. Cup your hands around the ball of dough and bring them together underneath, gently pulling the surface of the dough downwards. Rotate a little and repeat this movement all the way around the dough until the surface feels smooth and tight. Transfer it into your proving basket with the rice flour covered surface facing down and puckered surface facing up.  Dust with more rice flour, cover loosely with a tea towel and leave to rise in a warm spot for 1 ½ to 2 ½ hours depending on the temperature of the kitchen, until the dough has noticeably risen, but not doubled in size.

6. Thirty minutes before the final rise is complete, put your cast-iron or heavy based pot and lid into the oven and preheat to 240°C/220°C Fan / Gas mark 9. When the final rise is completed, carefully remove the pot from the oven and gently, invert the dough out of the basket and into the pot, so the puckered centre is now facing the bottom and the smooth surface is facing up.
7. With a very small, sharp knife or blade cut 2-4 shallow slashes into the surface of the dough, to allow the bread to expand during baking. Put the lid on the pot and place into the oven. Immediately turn the temperature down to 220°C/200°C fan/ gas mark 7
8. Bake the bread for 30 minutes, remove the lid and bake for another 10-15 minutes, until the crust is deeply golden brown. This is important for both texture and flavour. To see if the bread is cooked through, tap the base. It should sound hollow. If not, bake for another few minutes and test again.
9. Once cooked, leave on a cool wire rack. Resist the temptation to dive in while still hot, as it will release the internal steam and affect the quality of the crumb. Once it is cool enough to handle, but still warm enough to melt butter, you may go ahead and tuck in.                   


Recipe Book - ' Healthy Baking By Jordan Bourke'

26th September 2019

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