Spelt Seed Bread

If you like, dust the pan with a little flour or seeds so the bread releases more easily.

The water should only be hand-warm so the yeast works well and is not harmed.

For more flavour, you can briefly dry-roast the seeds, then let them cool.

The dough may be soft; if it feels very firm, add lukewarm water, one tablespoon at a time.

With wet hands or a moistened spatula you can smooth the surface especially well.

If the top of the bread darkens too much, loosely cover it with baking paper towards the end.