For the wholemeal bread, dissolve the yeast in 300ml of water, mix the flour with the bread spice, salt, seeds and seeds and add to the yeast-water mixture. Empty the rest of the water over it and knead everything into a slightly sticky part (the dough should come off the bowl easily though).
Let the dough rise in the bowl, covered, in a warm place for about 30 minutes.
Then pour the dough into a loaf pan lined with baking paper and let rise for another 30 minutes.
Preheat the oven to 180° hot air, brush the bread with a little water and bake for about 50 minutes. To prevent the bread from getting too dark, you may need to cover it with aluminum foil for the last 15 minutes, depending on the oven.