Mix and knead it. Take a 4 by 10 inches loaf pan. Butter and line it with parchment paper.
Place warm water, sugar, yeast, egg and oil into a large stand mixer bowl.
Mix it.
Add spelt flour, salt and whole wheat flour.
Knead it using dough hook for 5 minutes.
Add seeds and knead it more.
SECOND:
Knead it. Take out the dough and put it onto a lightly floured surface.
Knead it for few more times to make it to a ball.
If it’s sticky add some flour.
Put the dough back into the bowl.
Coat the dough and bowl with some olive oil.
Cover bowl with plastic wrap.
Let it rise in a warm draft free area for 90 minutes.
THIRD:
Shape it. Take out the dough and put it onto lightly floured surface.
Make a retangular shape about 10 by 6 inches.
Roll it up lengthwise.
Put it seam side down into the prepared loaf pan.
Cover the dough with plastic wrap for 30 minutes or double in size.
BAKE THEM:
Bake it. Preheat oven to 375°F.
Bake them for 35 minutes
Take out from the oven and let them cool on a rack.
SERVE IT.
Serve with butter and enjoy with any kind of meal. Great to toast at the next day.
