Kie's take on Three-Flour Wholemeal & Spelt Loaf

1. Melt the butter gently and set it aside to cool — you want it liquid but not hot enough to kill the yeast when it meets the water. This is the key difference from using oil: butter solidifies as it cools, so make sure it stays fluid until it's mixed into the dough.

2. Combine all three flours in a large mixing bowl and stir well to distribute evenly. Add all four seeds — poppy, sunflower, sesame, and pumpkin — and stir them through the flour mixture now. Incorporating them at this stage distributes them evenly throughout the dough rather than leaving them patchy if added later.

3. Add the salt to one side of the bowl and the yeast to the other — keeping them apart initially prevents the salt from inhibiting the yeast before it gets going.

4. Stir the honey and the cooled melted butter into the warm water (it should feel comfortable on your wrist — about 35–40°C). Pour roughly three-quarters of this liquid into the flour and begin mixing with your hand or a dough scraper until a shaggy dough forms. Add more water gradually until no dry flour remains. Note that the seeds will absorb a small amount of moisture, so you may find you need a touch more water than the original recipe — add it a splash at a time. The dough should feel slightly tacky but not wet.

5. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Butter produces a slightly softer, more enriched dough than olive oil, so you may notice it comes together a little more tenderly. As with the original, the spelt flour means this dough is more delicate than a pure white loaf — avoid overworking it. Alternatively, use a stand mixer with a dough hook on medium for 6–7 minutes.

6. Shape the dough into a ball, place it in a lightly buttered or oiled bowl, and cover with a damp tea towel or cling film. Leave to rise in a warm spot for 1 to 1½ hours, or until roughly doubled in size. The butter enrichment can slow the rise very slightly compared to oil, so don't rush this — give it the full time if needed.

7. Knock back the dough gently and shape it into a round (boule) or oval (batard). Place it on a lightly floured baking tray or into a greased 900g loaf tin. Cover loosely and leave to prove for a further 45 minutes to 1 hour, until noticeably puffed.

8. Preheat your oven to 220°C (200°C fan / 425°F). Place an oven-safe dish or roasting tin on the bottom shelf to heat up — you'll add water to create steam, which helps form a good crust.

9. Just before baking, dust the loaf with a little flour and slash the top with a sharp knife or razor blade — one deep slash down the centre for a tin loaf, or a cross for a round. If you like, scatter a few extra mixed seeds over the top before slashing for a decorative finish. Carefully pour a cup of hot water into the hot dish on the bottom shelf and immediately place the bread on the middle shelf.

10. Bake for 25–30 minutes until the loaf is deep brown and sounds hollow when tapped on the base. Keep an eye on the crust — the butter and sesame seeds in particular can catch and darken faster than a plain loaf. If the top is colouring too quickly, cover loosely with foil for the last 10 minutes.

11. Transfer to a wire rack and leave to cool for at least 30–40 minutes before slicing. Cutting too early releases steam and makes the crumb gummy — the seed-studded interior is worth the wait.