A very special and welcome discovery to find this lovely bread made with spelt flour and the very nutritious chestnut flour.   This is a Guest Recipe from Green Kitchen Stories and is really easy and uncomplicated to make.   There is no immediately proving stage as this happens overnight in the fridge.  I am constantly on the look out for recipes using either Gluten Free flour or simply wheat free and we are delighted with this one.

10 g yeast (2 x teaspoons)

1 tbsp sea-salt

1 tbsp extra virgin olive oil

1½ litres cold-water

1 kg whole grain spelt flour

½ kg chestnut flour

AND THIS IS WHAT YOU DO......

Day 1: Disolve yeast, salt and oil in water, add half of the spelt flour and stir it together. Add the rest in smaller amounts while you work the dough. Work it for 5 more minutes after you have added all the flour. Put the dough in 2 greased tins and put it in the fridge over the night.   If you have a food mixer with a dough hook, this really makes it so much easier.     I lay a loose layer of cling film to stop a crust forming on the proving dough.