Spelt bread

water (about 350 ml; if using Lidl organic flour, add 3 tablespoons/50 ml more) • olive oil • heaping teaspoon salt • whole wheat spelt flour (about 500 grams) • dry active baker’s yeast • psyllium husk

water (350 ml) • cake fresh yeast • all-purpose flour (300 grams) • whole wheat spelt flour (200 grams) • oil

active spelt sourdough starter (about 130 grams) • whole spelt flour (about 300 grams) • white spelt flour (about 200 grams) • water (340–350 ml) • salt (about 12 grams) • walnuts (about 70 grams) • chocolate chips (about 60 grams)

water (475 ml) • apple cider vinegar • olive oil • fresh yeast (about 8 grams, or 1/3 of a 0.9 oz/25g cube) • whole wheat flour (about 750 grams, I usually use spelt flour) • salt • psyllium husk

spelt flour • olive oil • water (310 ml) • yeast • salt • organic cane sugar • toasted sesame seeds

dates • bananas (I used about 7 3/4 oz) • plain yogurt • skim milk • whole wheat spelt flour (about 230 grams) • olive oil • vanilla paste • baking soda • baking powder • banana slice per muffin

zucchini • carrot • flour (about 100 grams; use bread, whole wheat, chickpea, spelt, or oat flour) • egg • grated Parmesan cheese • garlic, minced • Salt and pepper, to taste • Spices, to taste • baking powder • olive oil, for brushing