Malcolm,

The bread is proving to be marvellous again - so much so that we will need another bake soon!  Beats all this supermarket crap soft cardboard like stuff any day.

Have been having it, as I said, with copious fresh salted butter and home made blackcurrant jam.

Your local man has the right idea making some on 50:50 basis spelt to white flour.  That gives it quite a unique and moist texture and flavour we find.  The 100% spelt makes a very firm bread -  rustic peasant style.  Very filling for a day on a Challenger on a cold day!!

Trust Joe is hard at it again??

john