Spelt Anadama Bread with Seeds #BreadBakingBabes

Whisk together the dry ingredients: flour, cornmeal, yeast, salt and seeds in a large mixing bowl.Mix the honey with the warm water and add to the dry ingredients. Combine using a wooden spoon or Danish dough whisk. Continue stirring with the wooden spoon or Danish dough whisk. Add 2 tablespoons of butter and mix until no dry spots remain.When the dough becomes to stiff for the whisk or spoon, fold and turn the dough in the bowl, using wet hands, until the mixture is thoroughly combined.Let the dough rest for 15 - 20 minutes, then turn it out onto a lightly floured surface and knead until the dough is smooth and elastic.Clean the bowl and lightly grease or butter it. Form the dough into a ball, transfer it to bowl and turn to coat. Cover with plastic wrap or a kitchen towel and let rise in warm place until almost doubled in size, about 1 hour.Fold the dough, reshape into a ball and cover. Let rise again until about doubled in size, about 1 hour.Lightly butter an 8" x 4" loaf pan and line with parchment paper, leaving a generous overhang.Turn dough out onto a lightly floured surface and pat into and 8' x 4' rectangle. Starting at the short side furthest from you, roll up dough, pinching the seam as you go to create a tight roll. Pinch seam to close and tuck ends under, pinching to seal. Place seam side down in the prepared loaf pan. Cover with plastic and let dough rise. Uncover before it crests the top of the pan and wait for it to spring back slightly when pressed, about 1 hour.Preheat the oven to 375 degrees F.Bake, rotating halfway through, until bread is baked through and the top is a deep golden brown, 45-50 minutes.Remove the loaf from the oven and brush with melted butter.Let cool slightly in the pan on a wire rack before removing. Let cool completely on the rack before slicing.Store tightly wrapped at room temperature.