Baguette

Preparation

1. Combine the 1 tablespoon lemon juice and 150 millilitres soy milk. Allow to sit for 15 minutes (this creates clots and makes the bread lighter).
2. Stir in the 1 tablespoon agave nectar and mix well.
3. Mix 340 grams spelt flour, 1 teaspoon salt and 3 teaspoons baking powder in a large bowl.
4. Pour the wet mixture into the large bowl and stir a little.
5. Add 50 millilitres of the water and check if you need more fluid.
6. The consistency of the dough should be sticky but not runny. It should not drop easily off a spoon. If too dry, add a little water, if too runny add a little spelt. You should be able to knead the dough lightly and it should not stick too much to your fingers.
7. Knead very lightly (for a couple of seconds).      
8. Place baking parchment on a baking tray measuring 40x40 centimetres (16x16 inches).      
9. With your hands, form one long roll. The circumference should be equivalent to a woman's wrist. You can also make two shorter rolls instead of one if you prefer.
10. Place roll on the parchment.
11. Bake at 180 degrees Celsius/350 degrees Fahrenheit/Gas Mark 4, for 30 minutes.      
12. Cool on a wire rack for 10 minutes and slice with a bread knife.