The Bread which just keeps on giving!!! This recipe will give you 3 fabulous loaves, one for today, one for tomorrow and one for whenever you need it next, #freezer.

Click here for our IGTV spelt loaf cook-along with Rich and Niv! 

Dough Ingredients
(makes 3 2lb loaves)

500g spelt wholemeal flour
1kg strong flour
900ml water
120ml oil
70g sugar
30g salt
1 sachet of yeast


Preheat the oven to 200C.

Mix together the dry ingredients in a bowl.

Mix together the wet ingredients in a jug.

Mix the wet and dry ingredients together and knead for around 10 minutes minimum (the more the better).

Add a little flour to the table and continue to knead the bread on the table.

Take 1/3 of your mix and shape into a loaf by cupping underneath until it is a neat loaf shape. Put in your loaf tin and leave out to prove for 4-5 hours (or until well risen) – todays bread.

Do the same again with another 1/3 of the dough mix, and put in your loaf tin and put in the fridge – tomorrows bread. When you are ready to bake it leave to prove out of the fridge for 6-7 hours before baking.

Leave the final 1/3 of your dough in the bowl and leave in the fridge until you need more bread. When you are ready to bake put in a tin and leave to rise for 6-7 hours before baking.

When the oven reaches 200C bake the bread for 25-30 minutes, until golden brown.

Take out of the tin and put back in the oven upside down for 10-15 minutes until hollow-sounding when you knock on the bottom of the loaf.

Cool on a rack for at least 20 minutes before cutting into it.

Enjoy your delicious bread today, tomorrow and in the future!