Above is a photo of a bread baked from a formula below, which I found on this Austrian bakery site. First efforts yielded something dry, perhaps from using too much whole grain spelt. The next batch, I split it in half with white spelt, and used a rye levain. Lacking flax seeds, I opted for hemp. The first rise was rapid, as I had my bowl over the oven where I was making pizza. Once I'd recovered the dough and gave it a simple shape and roll in hemp seed, it took no longer then a half hour to come to proof. This is a keeper, with a nutty spelt flake and nuiance of buckwheat. The hempseed is always good too, very nutty with no side effects.