Spelt Bread

1 ½ cups spelt flour plus 1 1/3 cups spelt flour for later use in the recipe
2 packages dry active yeast
¼ tsp salt
1 ¼ cups unsweetened almond milk
3 Tbsp of Honey
2 Tbsp canola oil 
1 1/3 cups spelt flour
½ cup sunflower seeds½ cup pumpkin seeds
¼ cup flax seed grounded in a coffee grinder

Mix together the 1 ½ cups of flour, yeast and the salt and set inside a mixer.
In a saucepan, warm the almond milk and honey and the oil. Do not bring to a boil, just very warm(this will help to activate the yeast).
Pour the warm liquid over the dry ingredients and turn on your mixer to blend, add the additional 1 and 1/3 cups flour and mix until all is blended. Add the sunflower seeds, pumpkin seeds and the flax seeds.

Prepare your loaf pan. Spray or grease the loaf pan and place a piece of parchment paper on the bottom and sides of the pan.
Scoop the mixture into the loaf pan and set it aside to rise.
I recommend turning your oven on the lowest setting and let the pan sit on the open oven door with a dishtowel over it for one hour.
Then you can bake the bread at 375 for 35 minutes.
Let it cool for 10 minutes before you take it out of the pan.