2 tsp olive oil, extra for greasing

5 1/2 cups wholemeal spelt flour

1tbsp active dried yeast

1 tbsp Himalayan salt

1tbsp kefir or natural yoghurt

Grease a medium bowl with olive oil and set aside.  In a large bowl mix together the flour yeast and salt.  Add the olive oil and yoghurt and 11/2 cups of lukewarm water.

Mix with your hands until it has all combined, then tip the contents of the bowl onto a work surface and knead for 10 min or until smooth and elastic.  Transfer the dough to the oil bowl and cover, place in a warm area for 1 1/2-2hours until the dough has doubled in size.

Grease a baking tray.  Turn the dough out and knock it back to get all the air out, knead for 1 min then shape into a ball.  Cover with a damp tea towel and leave to rise again for 11/2-2hrs

Preheat the oven to 220'C and Bake for 10 min, reduce the oven temp to 190'C and bake for a further 20min or until the loaf is golden brown