1) Grease a 10x30cm loaf tin.

2) Sift both the Pernerka Fine Plain Wholemeal flour and Pernerka Fine White Spelt flour through a sieve into a stand mixer’ bowl. (Please note, you can also knead the dough by hands.)

3) Add salt, a teaspoon of caster sugar and using a dough hook, gently mix it all together. Next, add crushed cumin seeds, sunflower seeds, dried yeast and water. 

4) Knead the dough on speed one for about a minute, then increase the speed to two and knead for additional two minutes. (The dough may be a little bit runnier than you’d expect, but this is okay). 

5) Place the dough into a greased loaf tin, cover and let rise.

6) Once risen, uncover and place into a preheated oven at 250C/230C fan. Place a heatproof bowl with 200ml of lukewarm water at the bottom of the oven. 

7) First, bake for 20 minutes, then remove the bowl with water and reduce the temperature to 190C/170C fan and bake for further 20 minutes. Please, apply extra caution when opening the oven after first 20 minutes as there will be quite a bit of build up of hot steam. 

8) Once baked, carefully remove the bread from the tin and allow to cool on a baking cooling rack. Cut into desired slices and enjoy!