100% whole wheat spelt bread

In a bowl we mix the dry ingredients: 500 g of spelt flour, 10 grams of baker's yeast, and I added two small handfuls of salt.

Add 350 ml of warm water to the dry ingredients and add a little at a time.

We knead for about 5 minutes and put our dough in a loaf pan. This is the ideal time to embed seeds in the dough (I used chia and sesame seeds). I say it is the ideal moment because I did it when the dough rose, wetting the dough previously, and when I cut the bread they end up falling out. So it is better to do it at this time and not later. In my case the mold was about 30 cm long. Mine was non-stick, but if yours is not, you can cover it with baking paper.

Let the dough rest for 2 hours in the mold. Cover it with a cloth.

Preheat the oven to 180 degrees. When it is hot, put the bread in and leave it for about 25 minutes with heat up and down. You have to check that the surface takes color and prick with a toothpick, if it comes out dry, our bread is done.