Soak the spelt in cold water overnight and let it drip off. Dissolve yeast in 700 ml warm water. Stir in the baking mixture with the dough hooks of the hand mixer. Form dough into a ball with floured hands and let it rise covered in a warm place for about 15 minutes. In the meantime wash plums, dab dry, halve and stone them. Cut the fruit flesh into large pieces. Knead almonds, plums, half each of spelt and sunflower seeds with the dough on a floured work surface.
Form an oblong loaf. Place in a greased, flour-spread box form (approx. 35 cm long) and leave to rise for another 20-30 minutes. Brush the surface with water and sprinkle with the remaining sunflower seeds and spelt. Press down lightly. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours. During the last 20 minutes, cover with some parchment paper if necessary. Results in about 30 slices
Tableware: Boltze Bazaar / Velvet & Specials