Well, roughly, because I didn't do much measuring:
2kgs Spelt flour
1 tbsp and 1 tsp honey
2 tbsps olive oil
level tbsp salt
Water and milk
Put about two tbsps milk and two tbsps water into a container (ideally one with a lid, such as a plastic food container) and add 1 tsp honey and enough spelt to make a thickish batter. Cover loosely and leave in a warmish place to catch a wild yeast. Add a bit more milk, water and flour later. When it's clearly fermenting (which will probably take a few days), put it in a very large bowl and add 1.5 pints of water to a very large mixing bowl (I use a plastic five-gallon home-brewers fermenting bucket), dissolve the rest of the sugar, and add approx. 1kg flour (i.e. 1 bag), to make a thickish batter. Leave to rise (which may take a day or so). Add the remaining flour, the oil, and the salt, mix thoroughly and turn out on to a floured surface to knead for 10 minutes or so. Shape into a loaf or loaves and put on a baking sheet, or into tins, and leave to double in size. Put into the middle of an oven at 220 C for 20 minutes, then turn down to 180 and leave in oven for another 30 minutes. Remove and cool on a cooling grid.
