I could only find sourdough recipes for this lovely flour so came up with this yeasted dough recipe:
500g Fig Spelt and Pumpkin seed flour
125g white flour
125g light rye flour
2 tablespoons oil
1 1/2 teaspoons sugar
450ml warm water
Mix together then knead for 10 minutes Leave to rise for 1 hour Knock back and shape into 2 x 2lb loaf tins Leave for another hour then bake for 30 minutes at 210c then for 5 further minutes upside down out of tin.