Pre-heat the oven to 175°C (350°F) and line a 1½ litre loaf tin with grease-proof paper.
Mix the cumin, cardamom, ginger, cinnamon, bicarbonate and flaxseed together and set to one side.
In a large bowl, mix the oats and spelt flour, then add in the above ingredients.
Add the gräddfil (sour cream or yoghurt) and mix until a thick, sticky dough forms. Pour into the bread tin and sprinkle with sunflower and pumpkin seeds.
Bake in the lower part of the oven for around 45-60 minutes (you may need to cover if the top starts to brown too much). Leave to cool for a while in the pan and then turn out onto a wire rack. Allow to cool completely before serving. Enjoy!