Ingredients:

• 500g wholegrain spelt flour
  
• 1 sachet (7g) dried yeast
  
• 370ml warm water
  
• 1 tsp salt
  
• 1 tsp sugar (for yeast)
  
• seeds (pumpkin, flex, seasamme, walnuts, etc.) optional

Method:

• Mix yeast, sugar and warm water in a bowl, cover it and let it settle for about 15 minutes to activate the yeast.
  
• Mix flour, salt and seeds together and add yeast with water and create a sticky dough.
  
• Put the dough in a flouvered bowl, sprinkle with flour, cover it and let it rise for an hour. Then take out the dough, put it in the bread tin (use baking paper or use a bit of oil and sprinkle with flour), sprinkle with flour, cover it and let it rise for another 30 minutes.
  
• Preheat the oven to 200'C and bake the bread for about 45 minutes. It depends on your oven so keep checking it. Turn the oven down to 180'C after about 15-20 minutes.
  
• Once is done, take it out of the oven, wrap in a kitchen cloth for about 15 minutes.
  
• Done.
  

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