Not made these, but I saw the recipe, and thought it was worth a pop. Let me know how it is.
1kg wholemeal spelt flour, plus extra for dusting
10g powdered dried yeast
20g fine salt
600ml warm water
A little sunflower oil
Combine the flour, yeast and salt in a large mixing bowl. Add the water and, with one hand, mix to a rough dough. Adjust the consistency if you need to, with a little more flour or water, to make a soft, easily kneadable, sticky dough. Turn the dough out onto a lightly floured work surface and clean your hands.
Knead until the dough is smooth, stretchy and no longer sticky – about 10 minutes. Shape the dough into a tight round. Oil the surface of the dough, put it in the wiped-out mixing bowl, cover the bowl with cling film and leave to ferment and rise until doubled in size, which should take about an hour.
Pre-heat the oven to 250C/500F/Gas Mark 9, or as high as it will go. Deflate the dough by tipping it onto the work surface and pressing all over with your hands.
Divide the dough into 12 equal pieces. Shape into tight rounds, coat with flour and press flat with the palm of your hand to about 5cm high. Lay them on a lightly-oiled baking tray, so they are just touching each other. Leave to prove for about 30 minutes, or until nearly doubled in size.
Put the tray in the oven, and close the door as quick as you can. Bake for about 15 minutes, until well browned, then transfer to a wire rack to cool.