Mix together the dry ingredients (flour, spelt). Mix until it comes together

Add water and let it rest for about 30 mins perform your autolyse

Once autolyse is done add your starter, honey, mix together, then add dry ingredients (flour, & salt). Mix until it comes together

Add the seed blend & 75g of boiling water to a separate bowl, let the seeds and water cook together and cool slightly before adding to dough. Add to the 360g of water prior to adding your other ingredients to help incorporate the seeds into the dough

Once that is done add your starter, honey, mix together, then add dry ingredients (flour, & salt). Mix until it comes together. Let rest for about 30 mins perform your autolyse

Once your dough has rested for about 30 mins perform your coil folds. Do 3-4 sets every 30 minutes

Once complete I will dump the dough from my bowl and pre shape it. Dough might feel stickier to handle because of the seed flour

Let rest for about 7-10 mins before doing the final shape

Place shaped loaf in a bread proofing basket & stitch let it rest in the fridge for 4 minimum of 4 hours, up to 4 couple of days depending on the fridge and temp

When you are ready to bake preheat your oven to 450F with a Dutch oven inside. Once oven has reached temp let the Dutch oven continue to preheat for an additional 30 mins

Once oven is ready using a sheet of parchment paper place your loaf in the middle (seam side down) and score. I recommend using a new blade to make clean cuts

Lower loaf into the preheated Dutch oven using the edges of the parchment paper

Once loaf has been final shaped, placed in proofing basket & stitched let it rest in the fridge for 4 minimum of 4 hours, up to 4 couple of days depending on the fridge and temp

Once oven is ready using a sheet of parchment paper place your loaf in the middle (seam side down) and score

Lower loaf into the preheated Dutch oven using the edges of the parchment paper

Once loaf is no longer lid and bake for another 15-20 mins until your loaf has reached your desired color. Once baked remove from oven and let cool on a wire rack to know it's fully baked

Take out of Dutch oven and let cool on a wire rack before slicing as the loaf continues to cook even out of the oven. Slicing while hot will result in a gummy loaf