Roman Style Twin Loaves


  • 400ml water
  • 1 tbsp honey
  • 500g Doves Farm Organic Stoneground Wholemeal Spelt Flour
  • 1 tsp Doves Farm Quick Yeast
  • ½ tsp salt
  • 1 tbsp olive oil
  • oil for tins
  • flour for dusting


  1. Warm the water and honey, stirring until dissolved then leave to cool.
  2. Oil two 500g/1lb bread tins and pre-heat the oven.
  3. Put the flour, yeast, and salt into a large bowl and blend them together.
  4. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
  5. Using your hands gather everything together into a doughy mass.
  6. Knead the sticky dough in the bowl for 100 presses or pick it up and throw it back into the bowl 100 times to form a soft dough mass. Avoid adding flour if possible.
  7. Sprinkle a little flour over the dough and cut it in half. Shape the dough pieces to fit the prepared tins.
  8. Transfer each dough piece into a tin, cover them with oiled cling film and leave them in a warm place to rise for 25 minutes.
  9. Remove the cling film and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  10. Leave to cool on a wire rack.