Step 1

Combine sourdough starter, spelt flour, bread flour, olive oil, maple syrup, salt and water in a mixing bowl. Stir the mixture to form a ball.

Step 2

Transfer the dough to a lightly floured work surface and knead for two to three minutes, just until the dough is elastic and still soft. If your dough is too sticky to handle, sprinkle a little flour at a time to make it easier to work with. I tend to need an additional 10-25 grams (definitely no more than 1/4 cup) as I knead.

Step 3

Lightly coat a large bowl with oil and transfer the dough to rest for 1 - 1 1/2 hours (covered in plastic wrap). I used the same bowl that I mixed the dough in. You can expect the dough to rise up to 50% but it won't double. After this time, poke the dough with a floured finger. The dough should not spring back right away but should leave an indent.

Step 4

Lightly coat a standard-sized loaf pan with oil (or spray with nonstick spray). Form the dough into a loaf shape and transfer it to the loaf pan. Cover with a towel or plastic wrap and allow to proof for 1 1/2 to 3 hours. If your dough doesn't double in size, it's okay, but it should reach or be close to the top of the loaf pan (see notes).

Step 5

Preheat your oven to 425 degrees F. Slash the top of the loaf right before baking in the oven. Bake for 10 minutes at 425 degrees F then reduce the oven temperature to 400 degrees F. Bake for an additional 30- 40 minutes, until the loaf is golden brown and the loaf registers 180 degrees F in the center.

Step 6

Cool the loaf on a wire rack for five minutes then remove from the loaf pan and wait until it has cooled completely before slicing. This bread will keep in the refrigerator (in a plastic bag) for up to a week.

Step 7

Shape the dough into a loaf and transfer it to a loaf pan lightly coated with oil (or sprayed with cooking spray)