Put the seeds and kernels in a mixing bowl and pour warm water over them. Add the remaining ingredients and knead with a handheld mixer (dough hook) for about 6 – 7 min. at slow speed until a smooth dough forms. It is important to use dry yeast.
Pour the very soft dough into a 25 – 30 cm long baking tin.
Place the baking tin on the middle shelf of the not yet pre-heated oven. If time permits, let the dough rest for about 30 minutes.
Heat the oven to 190 – 200 °C (convection) and bake for about 50 minutes.
Remove the spelt bread from the mould and let it cool down on a cake rack.
TIP:
The seeds can be mixed in a different proportion according to taste, or sunflower seeds can be replaced with, for example, pumpkin seeds.
