42g/1.5 oz fresh yeast or 4 ½ teaspoons dry yeastSee note 1
500g/17.6 oz / 4 + ⅛ cups wholemeal spelt flourSee note 2
50g/ 1.7 oz/ ⅓ cup sunflower seeds
50g/ 1.7 oz/ ⅓ cup sesame seeds
50g/ 1.7 oz/ ⅓ cup flax seeds
1tablespoonfine sea salt
Dissolve the fresh (or active dry) yeast in the lukewarm water. If using instant yeast, mix it with the flour.
Place your bowl on the digital scale. Weigh the rest of the ingredients directly into the bowl. Mix everything with a spoon. The dough will be pretty wet and runny, that is how it is supposed to be. You won't be able to knead it even if you wanted to.
Grease a loaf pan (circa 30 cm/ 12 inches long) with butter. Pour the dough inside, level it with the spoon.
Place the loaf pan in the COLD oven and set the temperature at 200 degrees Celsius/400 degrees Fahrenheit. Bake for 1 hour.
Remove the bread from the pan, check if it's ready by tapping it with your knuckles on the underside, it should sound hollow. The underside of the bread should be a deep golden brown. If the underside is too lightly colored, place the bread in the oven for another 5 to 10 minutes, directly on the rack, upside down and without the tin.
Take it out of the oven and let cool on a wire rack.
You can use instant yeast (to be mixed directly with the flour) or active dry yeast (to be dissolved in lukewarm water).