Step 1

In a large mixing bowl, whisk together the water, maple syrup, and active starter or fresh yeast if using that option.

Step 2

Add the spelt, rye, oats, cocoa, and salt to the bowl. Add the dry yeast to the dry ingredients as well if that's what you're using. Stir with a wooden spoon to combine, mixing until no visible streaks remain.

Step 3

Cover the bowl with a lid, cutting board, or tea towel and let it sit for 12-15 hours at room temperature. It will at least double in size during this time.

Step 4

In the morning, grease* a 30 cm / 12 inch bread pan or line it with paper. Scrape the dough into the pan, and then press it down evenly (wet hands work well).

Step 5

Cover the dough with a clean dish towel. Let it rest again for 1-2 hours at room temperature.

Step 6

Heat the oven to 200C (400F). Once the oven is hot, place the bread on a middle rack and bake for 40-45 minutes. The crust will be hard and sound hollow when tapped once the bread is done baking.

Step 7

Remove it from the oven and place the pan on a metal rack to cool for 20-30 minutes before removing it from the pan to cool completely. The loaf will keep well for a week at room temperature, best stored in a cloth bag.