For instant dry yeast: In a big bowl, mix dry yeast, wheat flour, spelt flour and salt.

For fresh yeast: In a big bowl, mix wheat and spelt flour and salt, dissolve yeast in lukewarm vegetable stock or water.

When I don't have stock at home, I use water instead. In this case, I use 2-3 tbsps of seasoned salt instead of 1.

Mix liquid and flour and knead well. (I mostly do it with one hand, so I have the other one free)

Eventually add some more flour or liquid to the dough.

Cover your bowl with a wet dish towel and let rest on a warm place for 60 minutes.

I usually let the dough rest in the oven (doors closed) or next to the heater. I heat up the oven for a few minutes. Then I switch it off and check if its not too hot for the plastic bowl. Perfect temperature would be about 95°F (35°C).

Meanwhile, chop small the onion. Heat up a pan with 1 tablespoon of oil. Fry the onions on medium to high temperature. Then, spread with 1-2 tbsps of sifted flour. The flour helps to take out the liquid. The sifting helps to prevent lumps. Mix with the onions very well and fry until brown, keep stirring. We do not have to wait until the onions are crunchy, all we need is this special roasting taste!

Put aside the pan and let cool down.

Knead the linseeds and the roasted onions into the dough, and let rest for another 20 minutes on a warm place.

Heat up the oven to 390°F (200°C), top and bottom heat preferred.

Form two baguettes (or smaller rolls, or 1 larger bread,...). You will need some more flour so they don't stick on your hands and on the baking sheet. I always cover the baking sheet with parchment paper.

Spread some milk on the baguettes.

Bake for about 30-40 minutes. Top and bottom heat preferred (with electric ovens). If you want it ready faster, use circulating air. This way, the bread dries out more quickly. To prevent that, place a second baking sheet filled with water under the bread.

When the bread is finished, spread with some water and let it cool in the oven, with oven doors open.

Thats it!