• 3 cups spelt flour
• 2 cups wheat or rye flour
• 1 cup sesame seeds
• 1 cup honey
• 1 tsp sea salt
• 1 tbsp canola oil
• 2 cups warm water

Mix ingredients in a bowl or bread maker, kneading well — the longer you do this, the lighter and better consistency the bread will be. You will need to proof your dough either by using a bread maker or by the time-honoured way of bakers past — with clingwrap and a light. The atmosphere around the dough needs to be warm and there should be space for it to rise and double in size.

Cover the bowl with clingwrap or a teatowel, trapping the heat inside — a lamp over the bowl can help, too. If you are a perfectionist, you can double proof: remove risen dough, punch it down, knead vigorously again and repeat the whole procedure, this time placing dough into the loaf tin to rise again. Otherwise, transfer to loaf tin, baker’s sheet or stone and bake for 45 mins at 185ºC. Remove when cooked and transfer to cooling rack for 15 minutes.