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  • 3 cups (450 g) white spelt flour See Note 1
  • 1 teaspoon instant dry yeast See Note 2
  • 1 teaspoon sugar See Note 3
  • 1 ½ teaspoon coarse kitchen salt See Note 4
  • 1 tablespoon extra virgin olive oil See Note 5
  • 1 ½ cups (375 ml) water - at room temperature
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