Total flour content 500g makes a medium size loaf.

1. Put the yeast into the breadmaker first. 
2. Mix the flour and salt together then pour over the yeast. 
3. Add the water then the olive oil. 

Spelt flour proves (or rises) much faster than ordinary wheat and when we used the recommended breadmaking cycle for spelt flour, we found that the bread would collapse.  Spelt flour also requires less kneading so we selected the shortest cycle which on the Panasonic happened to be the gluten free programme.

• Panasonic SD-2501     programme 12
• Panasonic  SD-2500    programme 11
• or find the equivalent rapid-bake programme on your breadmaker

Total time 1hr 50 mins.

1. In a bowl mix the yeast, honey, oil, water and beer – stir and leave for 10-15 minutes until frothy. 
2. In a mixer or by hand mix the flour, salt with the yeast mixture and knead for about 5 minutes by machine (or about 10 minutes by hand) 
3. Grease a large air-tight container and then transfer the dough. 
4. Store in the fridge for a good 12 hours – this slows down the proving process, slightly sours the dough and gives it a much better texture (and I think it keeps for longer) 
5. When you’re ready to make the bread, bring the dough gently back to room temperature – this will take about a couple of hours 
6. Knead again by hand to warm it up a bit 
7. Divide into to two 
8. Leave to prove finally for another 1hr 
9. Bake at 220 degrees C for 30-45 minutes until it sounds hollow