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1
Mix the yeast and tepid water until the yeast has dissolved.
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2
Combine the flours in a bowl, add the dissolved yeast and the salt, and bring together into a raggedy dough.
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3
Tip it out on to the work surface and knead vigorously for 15 minutes to make a soft, stretchy dough.
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4
Your dough will now be elastic, but not so elastic as regular wheat dough.
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5
Transfer to a bowl and cover it.
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6
Allow to prove until doubled in size (no more than 1 hour), in a warm place.
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7
Grease a large (2lb) loaf tin.
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8
Once the dough is proved, shape it into a firm ball between cupped hands, then place it on the work surface and gently roll with the flat of your hands until it is the length of the tin.
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9
Place it in the tin, cover and leave to prove for a further hour or until doubled in size.
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10
Heat the oven to 230C/Gas 8.
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11
If you have one, put a baking stone into the oven to heat up at the same time.
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12
Sprinkle the loaf with spelt flour and sea salt and transfer to the hot oven (to the stone, if using).
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13
Spray the oven with water spray and close the door to create a crust.
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14
Bake for 30 minutes.
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15
Remove the loaf from the oven, take out of the tin and leave to cool completely.
