Who doesn't like the aroma of freshly baked bread in the morning? Just mix the dough in the evening, leave in the fridge overnight and bake the next day.

Makes 16

10g instant dried yeast or fresh yeast

3 c cold water (or lukewarm if you're using active yeast)

3 c white spelt flour

2 1/2 c wholemeal spelt flour

1/2 c spelt flakes, optional

1 tsp salt

In the evening:

Dissolve the yeast and water in a large bowl and wait a few min until frothy. Mix in flours, flakes and salt and knead for up to 10 minutes. Place in bowl, cover and refrigerate overnight.

Next morning:

Preheat oven to 230C. Line a baking sheet with baking paper or dust with flour.

Place the dough on a floured surface and knead lightly. Divide into 16 equal pieces. Roll each one in a ball and place onto your baking sheet.

Spray some cold water at the bottom of the oven to create steam. Bake the buns for 10 min, rotate the tray, then lower heat to 200C and bake for a further 10-12 min.

Leave to cool on a wire rack.