Spelt bread again

I’ve been using the Cornucopia spelt bread recipe a lot recently, for scones as well as loaves (make to the same recipe and cut up as for scones, brush tops with water and sprinkle with sugar, and bake for 10-12 mins at gas 7).  I like the recipe because of its flexibility: this loaf was made with pure wholemeal spelt flour and a mixture of seeds, walnuts and chopped dates.