Spelt bread for breakfast

So how was the spelt bread the morning after? It's been stored overnight like I store all my home made bread - in greaseproof paper in a bread storage bag in a bread bin. The crust is still quite hard to slice (probably due to it being baked for an hour) and the flavour is the same. I don't like it. This may be more to do with the seeds in the recipe so maybe I'll try it again without the seeds. It still isn't the right texture for bread - I much prefer my basic, almost wholemeal recipe which tastes great. My wife likes seeds in bread so she may like it. I doubt the children will though as it's too heavy.