• 400g Spelt Flour
• 1 tsp Bicarbonate of Soda
• 1 tsp Salt
• 305g Milk
• 20ml Lemon Juice
• 10g Pumpkin Seeds
• 10g Sunflower Seeds
• 30g Flaked Almonds
• 30g Walnuts, chopped

Method

1. In a large bowl, mix together the flour, bicarbonate of soda, salt, seeds and nuts
2. Add the lemon juice to the milk and mix
3. Add the liquid into the dry ingredients and using a spatula mix together until combined.
4. Lightly flour a work surface and tip the dough onto it.
5. Gently roll the dough a couple of times to bring the mixture together. Do not knead.
6. Shape the dough into a ball. Flatten the ball gently with your hand. Score the dough with a deep cross dividing it into quarters. Dust the bread with flour.
7. Place into the Remosk and cook for 35 minutes uncovered.  Turn on its head and cook for another 5 minutes
8. Leave to cool on a wire rack. This is best eaten on the day of baking.