Swedish Spiced Seeded Loaf

Preheat oven to 175°C (about 350ºF) and line a 1 1/2 litre loaf tin with grease-proof paper.

Mix cumin, cardamom, ginger, cinnamon, bicarbonate (baking soda) and flaxseed together and set aside.

In a large bowl, mix oats and spelt flour, then add the spice and flaxseed mixture, sultanas, and dried apricot. Add the gräddfil (sour cream or yoghurt) and mix until a thick, sticky dough forms. Pour into the bread tin and sprinkle with sunflower and pumpkin seeds.

Bake in the lower part of the oven for around 45–60 minutes (you may need to cover if the top starts to brown too much). Leave to cool for a while in the pan and then turn out onto a wire rack. Allow to cool completely before serving.