Place wheat, quinoa and buckwheat into Thermo bowl and mill 1 min/speed 10.
Remove from bowl and set aside.
Place yeast, water and honey into Thermo bowl and warm 2 min/37ºC/speed 1.
Add milled grains, spelt flakes and bakers flour and salt to bowl and mix 6 sec/speed 6. Add pecans and knead 2 min/Interval.
Tip dough out onto floured board over which you have sprinkled a handful of spelt flakes. Knead by hand, into a tight ball, incorporating all the spelt. Place onto a piece of baking paper and prove in warm draft free place (in winter, a closed car is perfect, just don’t forget it!!)
Meanwhile, preheat the pizza stone in a bread baking setting in your oven if you have one, at 220ºC. When bread has risen, slash a large cross on the top of the dough, brush with water and then sprinkle with seeds, making sure they attach. Bake for 20 minutes until sounding hollow when tapped.