In a small bowl or the bowl of an electric stand mixer, combine honey, vegetable oil, yeast and warm water. Let sit while you combine dry ingredients.
In a large bowl combine whole wheat flour, 1/2 cup spelt flour, salt, organic whole grain bread blend and hemp hearts. Whisk to combine.
If using an electric stand mixer fitted with a dough hook, mix wet ingredients together. On low, gradually add dry ingredients. Add additional spelt flour 1/2 cup at a time until the dough comes away from the sides of the bowl. The dough will be wet but not overly sticky. Continue to mix for 4 minutes.
Oil a large bowl and pat the dough into a ball. Put into the bowl turning once to oil both sides. Cover with plastic wrap and place the bowl in a warm area. Also to rise until doubled, approximately 1-1/2 hours.
Shape into a sandwich loaf and put the dough into a 9x5 oiled loaf pan. Spray or brush the top lightly with oil. Cover the dough until it just peaks the pan, approximately 1 hour.
Carefully remove the plastic wrap and bake in a 350°F oven for 35-45 minutes or until dough measures 185°F to 190°F with an instant-read thermometer.
Remove bread from the pan immediately and allow to cool completely on a cooling rack before cutting.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.