Put all ingredients in the bread machine in the right order as specified by the manufacturer.
Then turn the machine on the dough mode into the position in which the machine kneads the dough and run the 1st rise. Go further at the *.
With the mixer or by hand (kneading and first rise)
Put 50 ml of warm water, yeast, and a half tablespoon of honey in a small bowl, mix well, and let stand 5 minutes. By then there should be bubbles (if that is not the case, then the yeast is no longer good and you must use a new package).
Put the whole grain spelt flour and the spelt flour in a bowl with the salt and mix well.
Then mix the egg, oil, and the rest of the honey and water through it. Stir well with a wooden spoon so that all the liquid is absorbed. Stir in the yeast mixture and start kneading (by hand or with the mixer).
Knead until the dough is smooth and elastic to the touch and that will certainly take 10 minutes of kneading.
Shape the dough into a ball.
Grease a bowl with oil and place the dough in it.
Turn once and cover the bowl with a damp towel and put it away in a warm place.
Let the dough rise for half an hour (or until doubled in volume).
Second rise *
Lay the dough on a greased workplace.
Press the air out, form a ball, and let it rest for 15 minutes.
Press the dough into a rectangle, with the width of the pan, and roll up tightly.
Press the seam tight and place the dough in the pan. Place the damp towel over the tin and leave the bread to rise for an hour in a warm place.
After half an hour preheats the oven to 375 degrees Fahrenheit (190 degrees Celsius).
After the second rise moisten the top of the loaf with water.
If you like, you can cut the top of the bread with scissors a few times for a playful effect.
Put the tin in the oven for 40 minutes and then remove the bread from the oven.
Let rest for 5 minutes and then remove the bread from the mold.