Honey Butter Three-Flour Farmhouse Loaf

1. In a large bowl, combine the spelt flour, wholemeal flour, and seedhouse flour with the salt and yeast. Stir to distribute evenly.

2. Add the honey and melted butter to the warm water and stir briefly to combine.

3. Pour the wet ingredients into the dry and mix with a wooden spoon or your hands until a shaggy dough forms. It will feel slightly sticky — that is normal with wholegrain flours.

4. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky but no longer sticky. The dough will be denser than a white loaf — this is correct.

5. Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp tea towel or cling film, and leave to rise in a warm spot for 1 to 1.5 hours, until roughly doubled in size.

6. Punch the dough down gently, then shape it into a tight oval or round. Place it in a lightly buttered 900g loaf tin or on a floured baking tray. Cover loosely and leave to prove for a further 45 minutes.

7. Preheat your oven to 220°C (200°C fan / 425°F). If you have a small roasting tin, place it on the oven floor as it heats.

8. When the dough has risen above the rim of the tin and feels puffy to the touch, slash the top with a sharp knife or scissors. Optionally brush with a little water or milk for a glossy finish.

9. Just before placing the loaf in the oven, pour a cup of water into the hot roasting tin below to create steam — this helps develop a good crust. Bake for 30–35 minutes until deep golden brown.

10. Remove from the tin and tap the base — it should sound hollow. Return to the oven directly on the rack for 5 more minutes if needed. Cool on a wire rack for at least 20 minutes before slicing.