Mix the ingredients for the "pre-dough": 190 g wholegrain spelt, 190 ml water and about 2 pinches of yeast. You only need a couple pinches because it's going to rise for a long time! Let the mix rise for 12 hours or until it looks double in size and very bubbly.

Make the cooked pre-dough. Mix the cooked pre-dough ingredients (60 g whole grain spelt, 290 ml water and 13 g salt) in a small pot. Heat on medium low until it thickens up. Make sure you whisk or stir it while it's cooking so there are no clumps. Let cool for a couple hours before mixing the main dough, or do up to 2 days ahead and store in the fridge - just bring to room temp before using.

Time to make the main dough! Mix together the bubbly pre-dough, cooked pre-dough and the rest of the ingredients except for the seeds and raisins.

Remove to a floured surface and knead until the dough comes together. Fold the raisins into the dough. Note: the dough is probably quite soft so sprinkle flour on your hands and the surface if it's sticking too much.

Knead the dough for about 10 minutes. If it's sticking a lot, just continuously stretch a little and fold over itself. After about 10 minutes, it will become smooth and elastic.

Fold in the flax and sunflower seeds and knead another minute.

Form into a ball and place in a large bowl. Cover with plastic wrap and let rise for about 1 hour or until doubled.

Remove the dough from the bowl and onto a floured surface. Form into a oblong or round loaf.

Place the loaf, with the crease facing up, into oblong pot or round bowl lined with a well-floured cloth. If you have a banneton/proofing basket, you can use that!

Let it rise another 1 hour. After rising it should have increased in size considerably. While rising, preheat the oven to 480°F/350°C. Place a metal or class oven dish filled with about 1-2 inches (5-10 cm) water on the bottom rack - it will create steam that makes the bread better :)

Once the oven is preheated and the pan of water is simmering, remove the dough from the cloth or basket and onto a lined baking sheet with the crease facing down. Quickly cut 2 slits across the top and immediately place in the oven on the center rack (watch out for the steam when opening the oven!)

Bake for 8 minutes with the steam at 480°F/350°C. Then remove the pan of boiling water and lower the oven heat to 400°F/200°C. Bake for an additional 38-40 minutes.

Remove and let cool on a rack for 1-2 hours. Dig in!!