Ingredients

1. 500g White Spelt Flour or Wholemeal Spelt Flour

2. Half tsp Salt

3. 1tsp Quick Yeast

4. 1tsp Sugar

5. 300ml Warm Water

6. 1tbsp Vegetable Oil

Method

1. Preheat the oven to 220C/Fan200C

2. In a large bowl mix together the flour, salt, quick yeast and sugar.

3. Carefully measure the water and roughly mix it into the flour.

4. While the dough is still claggy add the oil and knead well until it feels smooth and pliable.

5. Leave the dough in a bowl covered with a cloth, in a draught free place, to double in size (about an hour). To make a quick bread omit this stage and proceed to step 7.

6. Turn the dough out onto a floured surface and knead the dough firmly for several minutes.

7. Shape the dough and put it into an oiled 1kg/2lb bread tin or place it on an oiled baking sheet.

8. Cover and leave dough to rise for about 25 minutes in a warm place.

9. Bake for 35/40 minutes.