Method

Mix the cool water, fresh yeast and honey together in a bowl. Add the spelt flour and salt and begin kneading. Towards the end of the kneading add the vegetable oil.

When the oil is properly incorporated, gently add the Macadamia nuts.

Bulk proof for approximately 1 hour in a prover or a warm, draft free place.

While the dough is slightly under fermented, scale it at 450-500g, depending on the tin size.

Cover and give them a short time on a floured board.

To mould for the tin: flatten, fold the ends over each other in the centre and then roll up for the tin.

Final proof for approximately 45 minutes.

Bake in a 200-215 degree oven ( duller than hot because of the darkening from the honey) for 25 minutes.