Root Bread

• 500 g spelt flour
• 100 g whole grain wheat flour
• 15 g salt
• 15 g dried yeast
• 1 Tbsp honey or maple syrup
• 360 ml water

1. Knead all ingredients into a smooth dough
2. Let rest for 3 hours, until volume doubles
3. Separate dough into two pieces, roll them into long loaves, then twist the loaves
4. Rest for another 20min
5. Preheat oven to 240C convection
6. Add a pan with 500ml water into the oven and bake the loaves for 15min
7. Reduce heat to 190C, then bake another 10min

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