Opløs gæren i vandet. Tilsæt flydende surdej og honning. Rør halvdelen af det hvide mel i sammen med fuldkornsspeltmel og salt.
Tilsæt nu det resterende mel af et par omgange mens der røres rundt. Dejen skal røres sammen men ikke æltes. Dejen skal have konsistens som tyk havregrød.
Lad dejen stå ved stuetemperatur 1,5-2 timer. To gange i løbet af hævningen foldes dejen ind over sig selv et par gange, for at strække proteinerne. Dette gøres nemmest med våde hænder. Man skulle gerne se, at dejen bliver mere glat og ensformig hver gang den foldes. Herefter sættes dejen på køl mellem 8-48 timer.
Del dejen i to og form forsigtigt til to brød. Stram dejen lidt op og lad brødene efterhæve 30 minutter. Drys eventuelt med en smule mel på toppen og giv dem et par snit i overfladen. Dette gøres lige før de skal i ovnen.
Bag med undervarme og varmluft ved 250 grader i cirka 30-35 minutter. Sæt et lille fad med vand i bunden af ovnen under bagningen. Bagetiden afhænger af ovnen og brødet er færdigbagt, når det har taget farve i bunden og lyder hult, hvis man banker under brødet. Alternativt kan der anvendes et stegetermometer, hvor der skal opnås min. 98 grader i midten. Når brødet er færdig skal det køle af før det skæres op.
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