Written by Diana

* 500g/1lb spelt flour
* 0.5 tsp sea salt
* 3 tbsp olive oil
* 1 tsp honey (optional)
* 15g/0.5oz fresh yeast
* 400ml/14fl oz warm water

Place the flour in a large bowl.
Blend the yeast and honey into half the water and roughly mix into the flour.
Dissolve the salt in the remaining warm water and add to the flour, followed by the oil to form a sloppy dough.
Mix the dough vigorously for 15 minutes with a wooden spoon.
Either divide the dough between two large greased bread tins, or for a typical ’slipper’ loaf, cut the dough in half and form into ovals on two large greased baking trays.
Dust with flour and allow to rise in a warm place for 20-25 minutes.
Pre heat oven to 180C/370F/Gas 4 and bake ’slippers’ for 35 minutes or tin loaves for 40-45 minutes.

NB: If not using fresh yeast then add one 7g sachet of dried easy-bake yeast to the dry flour.