Karen Karn

  Ingredients 500 g spelt flour, whole or white 350 g lukewarm water 1-2 Tbsp sugar 2 Tbsp olive oil + more for greasing 2 tsp dried yeast 2 tsp salt A few rolled oats for decoration (optional) Method Combine sugar, yeast and water and leave in a warm place for 10 minutes (or until it blooms) Combine flour and salt Make a well in the flour and add yeast sugar water and olive oil Combine well until the dough comes away from the sides of the bowl Knead  in the bowl with a spatula (or hands) for a few minutes (3 - 5 minutes) Cover with a clean tea towel and leave to rise in a warm place for about 2 hours Grease a loaf tin Knead again for a minute and shape to fit the loaf tin Put the dough into the tin and spead out to fit the shape of the tin (sprinkle with optional oats now) Leave to rise for about 1 hour Heat the oven to 220° (190° fan assisted) Bake on a lower rack for 25-35 minutes until the loaf sounds hollow when you tap it Lay a clean tea towel on a cooling rack Turn the loaf out