- In a large pot, combine the flours, spelt flakes, salt and yeast. Add the water. Stir with a fork until the flour is completely moistened, but not necessarily smooth. Cover and let rise at room temperature for 8 to 12 hours, or overnight.
- In a large bowl, combine all the ingredients. Set aside.
- Using your hands, directly in the pot, push down the risen dough to deflate it and fold it onto itself about 6 times or until smooth.
- Transfer the dough into the bowl with the grain mixture and turn to coat the entire surface of the dough. Cover and let rise for about 45 minutes or until the dough has doubled in volume.
- Meanwhile, with the rack in the middle position, preheat the oven to 450 °F (225 °C). Place a 12-cup (3 litre) Dutch oven or ovenproof pot with its lid (not glass) in the oven and let heat for about 30 minutes.
- Remove the pot’s lid. Drop the dough with the grain mixture in the centre of the pot. Cover and cook for 30 minutes. Remove the lid and continue cooking for 30 minutes.
- Let the bread loaf cool on a wire rack or in the pot. Remove any excess flour.
This recipe was inspired by the bread recipe created by baker Jim Lahey and presented by food writer Mark Bittman in the New York Times.