Put the seeds in a mixing bowl, pour warm water over them and let soak for about 15 minutes.
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 preheated) oven and let it 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.
Every oven is different. Please adjust the individually required baking times and temperatures accordingly.