Three-Flour Wholemeal & Spelt Loaf

1. Combine all three flours in a large mixing bowl and stir well to distribute evenly. Add the salt to one side of the bowl and the yeast to the other — keeping them apart initially prevents the salt from killing the yeast.

2. Add the honey and olive oil to the warm water (it should feel comfortable on your wrist — about 35–40°C). Pour roughly three-quarters of the liquid into the flour and begin mixing with your hand or a dough scraper until a shaggy dough forms. Add more water gradually until no dry flour remains. Wholemeal and spelt flours absorb water more slowly than white flour, so be patient — the dough should feel slightly tacky but not wet.

3. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The spelt flour means this dough is a little more delicate than a pure white loaf — avoid overworking it. Alternatively, use a stand mixer with a dough hook on medium for 6–7 minutes.

4. Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp tea towel or cling film. Leave to rise in a warm spot for 1 to 1½ hours, or until roughly doubled in size.

5. Knock back the dough gently and shape it into a round (boule) or oval (batard). Place it on a lightly floured baking tray or into a greased 900g loaf tin. Cover loosely and leave to prove for a further 45 minutes to 1 hour, until noticeably puffed.

6. Preheat your oven to 220°C (200°C fan / 425°F). If you have an oven-safe dish or roasting tin, place it on the bottom shelf to heat up — you'll add water to it to create steam, which helps form a good crust.

7. Just before baking, dust the loaf with a little flour and slash the top with a sharp knife or razor blade — one deep slash down the centre for a tin loaf, or a cross for a round. Carefully pour a cup of hot water into the hot dish on the bottom shelf and immediately place the bread on the middle shelf.

8. Bake for 25–30 minutes until the loaf is deep brown and sounds hollow when tapped on the base. If the top is browning too quickly, cover loosely with foil for the last 10 minutes.

9. Transfer to a wire rack and leave to cool for at least 30–40 minutes before slicing. Cutting too early releases steam and makes the crumb gummy — it's worth the wait.