By Frances
I've been enjoying watching Paul Hollywood's Bread on TV and following the recipes from the book from the series (Bloomsbury, 2013). He has a good pragmatic way of explaining his recipes and complementing the bread with delicious-looking dishes. He makes the kneading and shaping look easy, but I know I have to work on my technique. This loaf turned out super - soft crumb and chewy crust, with lovely wholesome rye/sourdoughish flavour. Perfect with butter and honey.

For the 'sponge'
50g strong white flour (nearly 1/2 c)
100g rye flour (nearly 1 c)
100g spelt flour
5g fast-action dried yeast
200ml cool water

For the dough
50g white flour, plus more for dusting
100g rye flour
100g spelt flour
10g salt
5f dried yeast
20ml olive oil, plus extra for oiling
about 150ml cool water

For the 'sponge' combine the flours in a bowl, add yeast and water and mix to a soft sticky dough. Cover with cling film or a tea towel and leave to ferment overnight, or for at least 5 hours.

For the dough, add the flours to the fermented sponge base, then add the salt on one side of the bowl and the yeast to the other. Add the oil and 100ml water and mix together with one hand. Add as much of the remaining water as you need to form a soft sticky dough.
Spread some oil on a work surface and tip dough onto it. Knead for 10 min, or until you have a smooth elastic dough.
Shape the dough into a ball and place in lightly oiled bowl. Leave to rise until doubled in size, about 1 1/2 hrs. (I left mine covered in the fridge overnight as I wasn't baking until the next day.)
Oil a 1kg loaf tin. Tip risen dough out onto a lightly floured surface and flatten it down. Fold the dough in on itself several times, then fold the sides into the middle to form a rectangle and roll up into a sausage, the length of the loaf tin. Place seam side down in the tin.
Put tin in a roomy plastic bag and leave to prove for 11/2 to 2 hrs until risen to above the rim of the tin. Preheat oven to 220C.
Dust the top of the load with white flour and bake for 35-45 min until golden brown and the loaf sounds hollow when tapped on the base. Tip the loaf out of the tin and leave to cool completely on a wire rack.