1
["Mix the ingredients for the ""pre-dough"": 190 g wholegrain spelt, 190 ml water and about 2 pinches of yeast.", "You only need a couple pinches because it's going to rise for a long time!", "Let the mix rise for 12 hours or until it looks double in size and very bubbly.", "Make the cooked pre-dough.", "Mix the cooked pre-dough ingredients (60 g whole grain spelt, 290 ml water and 13 g salt) in a small pot.", "Heat on medium low until it thickens up.", "Make sure you whisk or stir it while it's cooking so there are no clumps.", "Let cool for a couple hours before mixing the main dough, or do up to 2 days ahead and store in the fridge - just bring to room temp before using.", "Time to make the main dough!", "Mix together the bubbly pre-dough, cooked pre-dough and the rest of the ingredients except for the seeds and raisins.", "Remove to a floured surface and knead until the dough comes together.", "Fold the raisins into the dough.", "Note: the dough is probably quite soft so sprinkle flour on your hands and the surface if it's sticking too much.", "Knead the dough for about 10 minutes.", "If it's sticking a lot, just continuously stretch a little and fold over itself.", "After about 10 minutes, it will become smooth and elastic.", "Fold in the flax and sunflower seeds and knead another minute.", "Form into a ball and place in a large bowl.", "Cover with plastic wrap and let rise for about 1 hour or until doubled.", "Remove the dough from the bowl and onto a floured surface.", "Form into a oblong or round loaf.", "Place the loaf, with the crease facing up, into oblong pot or round bowl lined with a well-floured cloth.", "If you have a banneton/proofing basket, you can use that!", "Let it rise another 1 hour.", "After rising it should have increased in size considerably.", "While rising, preheat the oven to 480F/350C.", "Place a metal or class oven dish filled with about 1-2 inches (5-10 cm) water on the bottom rack - it will create steam that makes the bread better :)", "Once the oven is preheated and the pan of water is simmering, remove the dough from the cloth or basket and onto a lined baking sheet with the crease facing down.", "Quickly cut 2 slits across the top and immediately place in the oven on the center rack (watch out for the steam when opening the oven!)", "Bake for 8 minutes with the steam at 480F/350C.", "Then remove the pan of boiling water and lower the oven heat to 400F/200C.", "Bake for an additional 38-40 minutes.", "Remove and let cool on a rack for 1-2 hours.", "Dig in!", "!"]
