Wholemeal Spelt & Black Treacle - 100% WW, Conventional Yeast Sandwich Loaf (Approachable)

Since folks have been sharing their simple whole wheat loaves, I thought I should share this. It's a very easy, straightforward bake and makes an absolutely delicious, moist and flavorful loaf of bread.  It's adapted from  Patrick Ryan https://www.youtube.com/watch?v=d3qDLrpQh10I corrected the salt and added a pseudo autolyse (with yeast but no salt.)The hydration is 73% and is really perfect.This recipe produces two 600 gram loaves.

• 700g wholemeal spelt flour
• 510ml water
• 35g black treacle (or honey, molasses, or barley malt syrup, which is what I used)
• 20g salt
• 7g dry yeast

2 x 400g (1lb) loaf tins or 20cm (8inch) proving baskets

1. Mix together the molasses/black treacle/barley malt syrup and the water.
2. Add the water mix to the spelt flour. Sprinkle the yeast over the water. Use a dough whisk to just combine. Let sit for 1 hour to hydrate the gluten and bran.
3. Spread the dough out on a counter and add the salt. Roll the dough up, fold it over, and knead for about three minutes, until the salt is mixed in. The gluten is already developed by the rest, so it doesn't need much kneading. The dough will be very springy, cohesive, and tacky, and will show windowpane after a brief rest.
4. Place the dough into a lightly oiled bowl, cover and let it rest for 20-30 mins at room temperature.
5. After 30 minutes turn the dough out onto a clean work surface and stretch the dough out like a sheet, and give it a letter fold. This helps to build strength within the dough. Fold the dough in thirds from one side and then the other, then roll it up from top to bottom. Return the dough to the bowl, seam side down. Cover and leave to rest for another 20-30 minutes.
6. Again, turn the dough out onto a clean work surface then stretch the dough out and give it another letter fold. Return to the bowl and for a further 60 minutes until fully proofed.
7. Turn out the dough on to a clean kitchen surface and do a gentle letter fold to knock back. Don't stretch it as much as before: allow it to keep some thickness and air. Pop any large bubbles. Divide the dough into two then shape each piece of dough into a rough round shape.
8. If making a round loaf, tighten the round. (You can watch how to shape the dough in the video). Place the shaped dough upside down into a floured proving basket, seam side facing up, or alternatively in a bowl lined with a lightly floured tea towel
9. Alternatively, the dough can be shaped and placed into a bread tin. (You can watch how to shape the dough in the video). Once the dough has been shaped, place it in a buttered floured loaf tin.
10. Leave the dough to prove at room temperature for about 50 minutes. While it's proving, pre-heat the oven to 230°C/425°F and get your steaming setup ready, if desired.  Turn the dough out of the basket onto a baking tray and score the top of the loaf with a sharp knife or baker’s razor blade. Or if using a bread tin, dust the surface of the dough with some wholemeal spelt flour before placing into the oven.
11. Place the loaves in the oven. Bake for 35 to 40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.

Here's a picture of the dough after the first letter fold.