In a medium-size bowl, combine the orange juice, peanut butter, garlic, tamari, vinegar, sesame oil, agave, ginger, and chile peppers.

In a large-size bowl, combine the whole wheat flour, 1 cup (120 g) of the spelt flour, and yeast.

Stir the wet ingredients into the dry ingredients until combined.

Transfer to a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and pliable, adding the remaining ¼ cup (30 g) spelt flour if necessary.

Shape into a ball.

Lightly coat a large-size bowl with canola oil and turn the dough to coat.

Cover with plastic wrap and let rise for 60 to 90 minutes, or until doubled.

Line a rimless baking sheet with parchment paper or a silicone baking mat.

Punch down the dough, then roll it out directly onto the parchment paper into a rectangle about 8 × 10 inches and ½ inch thick.

Lightly brush the dough with warm water and sprinkle with sesame seeds and coarse sea salt (if using).

Cover with plastic wrap and let rise for 30 minutes.

Preheat the oven to 375°F (190°C).

Remove the plastic wrap and bake for 16 to 20 minutes, until golden brown and sounds hollow when tapped on the bottom.

Let cool on a wire rack.