Spelt and seed loaf

Another River Cottage loaf - this time with dried active yeast and also a couple of spoonfuls of sourdough starter, in an attempt to give it a bit of a 'lift'! The only spelt loaf I've made in the past was a bread maker 'offering' that was more use for building something than actually eating... Hmmm...

This loaf started off really well and looked great. R.C.'s Dan recommends a longer kneading time, and the use of proving baskets to support to loaf on its final rise. In the absence of such a basket I decided to use my silicon loaf tin. All going well... Then I tried to slash the loaf and, for whatever reason, this is when it all went wrong!!! The loaf was like a balloon that I stuck a pin into and just 'deflated'. Never did rise again:-( Tasty though! And definitely not as 'brick-like' as previous spelt efforts. I would make this again, but probably just stick with a conventional round loaf, and ditch the silicon tin!