1 1/3 cup water, 1/4 cup olive oil, 10 oz. Bob’s Red Mill white flour, 3 oz. wheat bran, 4 oz. spelt, 1 tsp. salt, 1 tsp. sugar, 1 1/2 tsp. yeast.
Mix, knead, and rise using your favorite method. Shape into a round. Lightly brush the top of the loaf with olive oil and sprinkle crust with sea salt. Bake on stone in 450′ oven 30 minutes until crust is dark brown.