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Spelt bread

This really is so simple anyone can get it right, and it takes minutes of your time to make. In fact, it is almost impossible to get wrong. I use spelt because it has a delicious nutty flavour and has less gluten than traditional higher yield wheats, making it easier to digest for many people. It freezes really well in freezer bags, but don't keep bread in the fridge as it goes stale more quickly. From: theguardian.com Makes three loaves

Soft butter, for greasing
1.5kg strong wholemeal spelt flour
14g fast-acting dried yeast
2 tbsp crushed sea salt
125g pine nuts
125g pumpkin seeds
125g sunflower seeds, plus 50g extra for the top
125ml extra virgin olive oil
900ml-1 litre warm water
Optional
1 tbsp aniseed
1 tbsp caraway seeds
1 tbsp fennel seeds
1 tbsp fenugreek (ground in a pestle and mortar or coffee grinder)

Smear 3 x 1kg loaf tins with butter. Mix all of the dry ingredients (except the nuts for the top) together in a bowl large enough to knead the dough in. Add the oil then the water, stirring until the mixture sticks together. Knead in the bowl for just a few minutes until smooth. You can add a little flour if it is too sticky, but remember the maxim – wetter is better. It doesn't matter if a little sticks to your hands.

Cut the dough into three pieces, shape, then put it into the loaf tins. Cut a pattern in deep gashes on the top and sprinkle the reserved seeds into the gashes, dusting a little spelt flour (or bran if you have some to hand) all over.

Put the tins into a large plastic bin bag, which can be tucked under the tins to leave them enclosed with plenty of air. Leave until the dough has doubled in size. This will take about 2 hours in a warm kitchen.

Bake at 220C/450F/gas mark 8 for 20 minutes, then turn the oven down to 200C/400F/gas mark 6 for a further 20 minutes. Turn out and cool on a wire rack.

Variations

You can use wholemeal flour if you can't get hold of spelt.

If you like it a bit lighter, you can replace 500g of flour with strong white flour.

You can experiment with all sorts of additions – other nuts (such as almonds, walnuts, pistachios), dried fruit (for example, apricots, dates, raisins). Breads with nuts and fruit can be amazing. Try date and almond or apricot and walnut.

Play with herbs and spices: rosemary, dill and oregano are all interesting, as are fennel, cinnamon and cloves.