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Grease a loaf tin with butter.
Put the wholemeal spelt flour, bicarbonate of soda, baking powder and salt into a bowl, stir to combine and sieve into a mixing bowl. Return any bran left in the sieve into the bowl.
Place the warm water and yoghurt in a jug and stir to combine.
Add to the flour and mix until just combined.
Place the dough into the well greased tin, smooth the top and sprinkle over the sesame seeds.
You can at this stage bake it immediately. I prefer to give it a bit of time to ferment as this makes the grain more digestible.
If you plan to bake it later, place in a clean plastic bag and then place in the fridge for approximately 12 hours (or overnight).
Prior to baking, preheat the oven to 180°C/350°F (fan forced).
Cover the tin with foil (making a tent so it isn’t in contact with the loaf).
Bake for 50 minutes.
Remove the foil and bake for a further 10-15 minutes or until golden brown on top.
The bread is cooked if it sounds hollow when you tap it.
Cool completely on a wire rack before slicing.
As you would any bread with breakfast, with soup or in the lunchbox.
Slice and freeze airtight in a bread bag or snap lock bag.
Toast from frozen.