Mix the yeast with the sugar in the water.

Let stand for 10 minutes until you see bubbles appear. This is the sign that the yeast is still working. If you don't get any bubbles then you have to use new yeast.

Mix in a bowl the vinegar, milk, butter, honey and the yeast mixture and stir well.

Add 250 grams spelt flour and mix everything.

Add the rest of the flour and the meal and knead for about 5 minutes.

Spoon the salt and knead again for 10 minutes.

At that moment, feel whether the dough is too wet or too dry (it should not stick, but all the flour should be included). Add some water or flour if necessary.

Make a ball of the dough.

Grease a bowl of oil and place the dough in it.

Turn it over once so that all sides are covered with oil. Cover the bowl with plastic foil and allow the dough to rise for one and a half hours.

Pour the dough onto a lightly greased work place and divide the dough into two.

Roll up each piece of dough. Make sure to roll tight.

Leave the dough to rest for 20 minutes under a kitchen towel.

Push both pieces into a rectangle with a width that is as wide as the baking tin. Roll the bread tight and place it in the baking tin with the seam down.

Cover the baking trays with plastic wrap.

Allow to rise for about 1 hour at room temperature and in the meantime preheat the oven to 200 degrees Celsius.

Bake the loaves in 35 minutes until tender and brown.

Check whether the bread is done by knocking on the underside of the bread. When it is done, the bread sounds hollow.

Deposit on a grid and let it cool down further.