• Weigh out the spelt flour into the mixing bowl and add the salt and yeast without letting them touch each other in the bowl.
• Make a well in the centre of the flour and add the softened butter along with the water and the mixed seeds.
  
• Bring the ingredients together until they're all combined, don't worry if the dough looks too sticky early on because it will continue to absorb water as it's kneaded.
• Knead the dough on an oiled surface for 12-15 minutes if you're kneading by hand or for 10 minutes if you're using a dough hook.
• Leave the dough to rise in a large mixing bowl until it's doubled in size, this will take at least an hour.

Stage 2 - shape the dough

• Once the dough has risen, scrape it out of the bowl onto a lightly floured surface and dust the top of the dough with flour.
• Fold the dough in on its self until a nice smooth top forms and shape so that it fits into the bread tin with any seams pointing downwards.
  
• Oil the tin and spread it around using a piece of kitchen towel, if your tins are prone to sticking, you might want to dust with some flour too.
• Place the dough into the baking tin, cover with a cloth and leave to prove for an hour or until the dough has doubled in size.
  

Stage 3 - add the seed topping & bake

• Preheat the oven to 220°C/230°F
• Once the dough has proved, slash the top of the loaf with a serrated bread knife.
• Gently brush the top of the loaf with beaten egg taking care not to let it go near the tin to stop the loaf from sticking to the tin as it bakes.
• Sprinkle a handful of mixed seeds over the top of the loaf.
  
• Place in the oven and bake for about 30-35 minutes until the bread is crispy on the outside and golden brown.
• To get the bread out of the tin without knocking the seeds off, place a folded tea towel over the top of the bread and turn upside-down. Leave the loaf to cool on a wire rack to cool.