Ingredients:

• 3 cups Hockley Valley Premium Light Spelt Flour
•1 teaspoon Salt
• ¼ teaspoon Instant Yeast
• 1 tablespoon White vinegar
• 1 ½ cups Water

Instructions:

• Mix all dry ingredients together including yeast
• Add liquid and mix together until smooth (2-3 minutes in mixer)
• Place in bowl cover with a plate let sit at room temperature for 6 hours
• Turn out onto a floured surface and knead until stickiness is gone
• Sprinkle cornmeal and flour generously onto a towel and place dough in centre, wrap ends around the dough and place in a bowl.
• Put timer on for 15 minutes then place a Dutch oven in the oven at 420F for an additional 30 minutes.
• After a total time of 45 minutes carefully dump dough out of the towel lined bowl into the hot Dutch oven and score the top of the bread
diagonally with a sharp knife.
• Cover with lid and bake 30 minutes, uncover and bake 10 minutes more.

Please note; If you are using Dry Active yeast increase time in step 3 to 10 – 12 hours and increase timer in step 6 to 60 minutes. Time in step 7 increases to 75 minutes.

Yield: Makes 1 loaf.