Lately, I find myself inadvertently nudged toward baking this recipe, an inclination for vibrant and flavorful food to combat the chilly weather outside. The wholesome taste and hearty texture of this bread wriggled the idea of the loaf forward in my mind, surfacing the desire unconsciously as if I spontaneously discovered it. An, “oh, I should bake this bread this week!”—as if I hadn’t already made up my mind minutes before as the wind howled, as the fading snow seemed to turn the oven on itself. You see, this is a typical winter for me—the weather giving me (more?) proper justice to bake anything and everything bread. And after many bakes tweaking this and that, the resulting spelt, rye, and whole wheat sourdough bread found itself among the cadre in regular baking rotation. Which, by any measure, can only mean it’s a successful recipe (wintertime or not).