Everybody can make this bread! This recipe only requires a bowl, a spoon and a loaf pan (besides an oven, of course).
Although this bread is not gluten-free, it’s made with whole flours and is much healthier than white bread. I don’t eat bread very often, but when I do, I avoid wheat because my body feels much better without it.
You can see the process in the picture below.
Homemade bread tastes much better and your entire house will smell amazing, you should give this recipe a try!
Easy Rye and Spelt Bread
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Category: How-to
- Cuisine: Vegan
Everybody can make this bread! This recipe only requires a bowl, a spoon and a loaf pan. It’s much healthier than white bread.
Did you make this recipe?
Leave us a review Ingredients
- 9.3 oz spelt flour (265 g)
- 9.3 oz rye flour (265 g)
- 0.2 oz dry baker’s yeast (5.5 g)
- 1 tbsp sea salt
- 12.7 fl oz water (425 ml)
- Pumpkin seeds
Instructions
- Combine flours, yeast, sea salt and warm water (like bath water, or 105°F or 40ºC) in a bowl and stir with a spoon or with your hands until you get a sticky rough dough. Depending of the flour you use, you maybe need to add more or less water, so I recommend you to add the water gently.
- Place the dough in a bowl, cover with a dishcloth and let rise for 2 hours at room temperature.
- Preheat the oven to 430ºF or 220ºC.
- Line a loaf pan with parchment paper or grease it with oil (I usually use extra virgin olive oil or coconut oil). Place the dough into the loaf pan and slash the bread about 5 times with a knife. Add the pumpkin seeds and press with a spoon.
- Bake for 25 minutes at 430ºF or 220ºC and 35 minutes at 350ºF or 175ºC.
Notes
Recipe adapted from Ana Moreno
Nutrition
- Serving Size: 1/12 of the recipe
- Calories: 165
- Sugar: 0.2g
- Sodium: 470mg
- Fat: 1.9g
- Saturated Fat: 0.2g
- Carbohydrates: 31.2g
- Fiber: 8g
- Protein: 6.4g
DID YOU MAKE THIS RECIPE?
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Neil says
March 24, 2019 at 19:37This bread is excellent although I prefer it with only ½tbspn of salt. However, my favourite is mixed olive bread and I wondered if this recipe would still work if I added mixed olives into the mix. Would you have any recommendations for the type of olives and how / when to add them?
Iosune says
March 28, 2019 at 04:21Hi Neil! I’ve never tried it myself, so I can’t help you, sorry!
Carmen says
March 23, 2019 at 12:10How come there is no kneading process involved?
Iosune says
March 24, 2019 at 00:05Hi Carmen! You don’t need to knead to make some breads 🙂
Fred says
February 18, 2019 at 18:00I tried your bread recipe and it tastes great my only question is how much should it rise? the loaf I made was only 2″ high
Iosune says
February 18, 2019 at 18:30Hi Fred! It doesn’t rise much, 2” high is okay 🙂
Franziska Rosenzweig says
December 12, 2018 at 12:37It turned out great! Thank you. I used less salt though.
Iosune says
December 13, 2018 at 08:59Hi Franziska! So glad you enjoyed it 🙂
Marina (NZ) says
December 3, 2018 at 04:52Have tried a few times to make bread with rye or spelt flour, but never mixed together. I made this recipe today, included chia seeds and ground linseeds as I had some in the pantry! Needless to say this is now my “go to” bread recipe! It is delicious! (And, google is a wonderful tool for converting grams to cups ) Thanks 🙂
★★★★★
Iosune says
December 3, 2018 at 09:16Hi Marina! You’re so welcome 🙂 I’m so happy to hear that!
Denise says
November 12, 2018 at 11:49I used light rye and spelt. Really excellent bread and very easy to make. I like my bread a bit dense and chewy and this really hits the spot. Will make this regularly.
★★★★★
Iosune says
November 27, 2018 at 10:09Hi Denise! I’m so happy to hear that 🙂 So glad you enjoyed it!
Philippa Agius says
July 17, 2018 at 23:16Super easy, super fast and tasty!Love it! I tweaked it a bit by putting a little less salt and a tsp of caraway seeds
★★★★★
Iosune says
July 18, 2018 at 09:46Hi Philippa! So glad you loved it 🙂
Laura Kampers says
June 19, 2018 at 16:10Brilliant recipe! My first time making bread and it was so easy. The bread is delicious! Thank you xx
★★★★★
Iosune says
June 20, 2018 at 09:52Hi Laura! Thanks a lot 🙂 So glad you liked it and the recipe worked for you!
Gwin says
June 9, 2018 at 02:57Can you list the quantities so Americans who are conversion-challenged can make this recipe?
Iosune says
June 13, 2018 at 12:43Hi Gwin! I don’t understand your question. I shared the recipe in ounces and grams, but I can’t give you the recipe in cups, sorry!
Beverly says
May 3, 2018 at 14:49equivalent values
amount, in grams (g) amount, in ounces (oz)
3/4 cup 265 g 9.3 oz
7/8 cup 305 g 10.8 oz
1 cup 350 g 12.3 oz
Iosune says
May 15, 2018 at 10:25Hi Beverly! Thank you SO much for your valuable comment 🙂 Have a nice day!
erin says
April 23, 2018 at 06:17would using sprouted flours make a difference to the recipe/instructions?
Iosune says
April 28, 2018 at 05:40Hi Erin! I’ve never used sprouted flours, so I don’t know, sorry!
Pam says
April 1, 2018 at 13:39Just put bread to rise directly in bread tin. Two hours to rise, seems a long time?
Iosune says
April 2, 2018 at 03:31Hi Pam! Just follow the recipe, if you change it, I can’t help you and I don’t know if it’s going to work, sorry!
Shellie says
February 25, 2018 at 18:05New to bread making and yeast. I made this yesterday. Love it. Just wondering what I may have done wrong as far as the consistency. It’s much denser than yours. Thanks!
★★★★
Iosune says
March 25, 2018 at 04:27Hi Shellie! Did you follow all the steps? Maybe it’s because of the flour, try to use less next time. Hope it helps!
Jackie says
February 5, 2018 at 19:39I made this bread yesterday and it was delicious. I followed the recipe and used 1 Tbsp of sea salt and it was perfect for me. (I skipped the pumpkin seeds as I didn’t have any.) After leaving the bread to rise I punched it down before putting it in the loaf tin to bake. Is this correct or am I not supposed to punch it down?
Iosune says
February 6, 2018 at 10:25Hi Jackie! You can punch it down if you want 🙂 So glad you liked it!
Elena says
December 7, 2017 at 21:14Hi, I’d like to try making this bread this weekend but am not sure if you are using whole grain rye and spelt flour or not? Just asking because at the beginning you say that it is made with whole flours but in the ingredients list you mention only spelt and rye.
By the way, thank you for providing so many delicious recipes!
Iosune says
December 8, 2017 at 09:16Hi Elena! Yes, we used whole spelt and rye flour 🙂 Hope you like the bread!
Jana says
November 9, 2017 at 23:24Hi Iosune. I wanted to confirm the temperature. Our oven is fan assisted the crust turned out very hard and the inside was still little bit sticky. Didn’t stop me from eating almost half of the loaf while still warm though…
Iosune says
November 11, 2017 at 12:19Hi Jana! Yes, the temperature is right. I’m so sorry the recipe didn’t work for you 🙁 Try to bake it at a lower temperature or cover the loaf with some aluminum foil.
Cassandra says
October 6, 2017 at 01:19I want to thank you for this wonderful recipe. My family is new to vegan eating & love bread. Also, I want to compliment you on how kind you are in your responses. That alone has made me want to continue to follow your blog. Happy days to you!
★★★★★
Iosune says
October 6, 2017 at 10:08Hi Cassandra! Thanks a lot for your kind words, you made me so happy 🙂 Have a beautiful day!
Michael says
August 29, 2017 at 23:06Fantastic recipe, I’ve tried other recipes for spelt am for rye bread; however this one suits me – oh and the caraway seed tip from above proved a great addition
Iosune says
September 18, 2017 at 12:38Hi Michael! Thanks a lot 🙂 Hope you like it!
Nik Cannon says
July 1, 2017 at 21:50This is an amazing recipe! I’ve been making spelt bread, and rye bread, for years, but never mixed them, the light rye and spelt bread tastes wonderful, and is now my favourite bread to make. Thanks!!!
Iosune says
July 3, 2017 at 18:08Hi Nik! Thanks a lot 😀 I’m so glad you liked it!
T says
January 6, 2017 at 14:31This recipe is from Ty’s conscious kitchen give him credit
Iosune says
January 16, 2017 at 18:55Hi T! We made this recipe in our Spanish blog first https://danzadefogones.com/pan-de-centeno-y-espelta/ The original recipe is from a Spanish blogger https://canalcocina.es/receta/pan-integral-espelta-centeno-frutos-secos-semillas and we gave her credit in our Spanish blog 🙂 Have a nice day!
Steve Princep says
December 13, 2016 at 13:40I have to say that I was somewhat skeptical as I’m used to needing bread for a while and this is just mix and leave it.
Having read the comments I did reduce the salt to a teaspoon and still have enough of a taste (for us). Instead of a loaf tin, I proved the bread in a cast iron casserole in the top oven while the main oven was cooking something else. Then straight into the main oven to cook.
This is going to be a well used recipe, it’s possibly one of the best rye breads that we have made. I will try it through the summer in a dutch oven over a fire pit too and also try it with caraway seeds to give it a more Scandinavian taste.
Thank you for sharing this seriously easy and successful recipe.
★★★★★
Iosune says
December 14, 2016 at 18:15Hi Steve! You’re so welcome 🙂 I’m so glad you enjoyed it!
Al says
September 13, 2016 at 01:03Delicious bread recipe. Thanks.
★★★★★
Iosune says
September 19, 2016 at 18:27You’re so welcome Al!
Mare says
August 6, 2016 at 19:26Hi there! I’m lovin’ your recipes but wanted to point out you have this tagged as gluten free under cuisine (and category) even though you point out in the blog post that it isn’t GF.
Keep up the awesome work!!
Iosune says
August 8, 2016 at 09:53Hi Mare! Oops, it was a mistake, sorry! Thanks a lot 🙂
George Lauterbach says
June 22, 2016 at 05:17I made this bread following the recipe exactly. It was far too salty. It was inedible! Could the tbsp of sea salt be a misprint. Maybe it should be tsp.
Iosune says
July 6, 2016 at 17:45Hi George! It’s 1 tbsp, but if it’s to much for you, add less salt 🙂
Carol says
May 12, 2016 at 19:20I would like to make this bread.
How many cups is 9.3 oz of flour?
Thank you.
Iosune says
May 13, 2016 at 14:22Hi Carol! I’m so sorry, but I don’t know… You could search on https://cronometer.com/ Have a nice day!
Chao says
June 28, 2016 at 22:35I simply googled “How many cups are in 265 grams?” and what came up said it would be 3/4 cup. Not sure if this is correct, I haven’t made the bread yet.
Iosune says
July 6, 2016 at 17:43I’m so sorry, but I don’t know as I’ve never made this recipe using cups 🙁
Nancye Smith says
January 20, 2017 at 05:24It does make it hard for those who want to try this recipe because a lot of our older generation are used to the old way of measuring by cups, maybe take that into consideration next time. The younger generation have digital scales and able to measure in grams but the older generation don’t have these new digital kitchen scales. All is well though it was just a thought.
Once the dough is made rather than leave it in the bowl to rise I put the dough straight into the a slightly warmed loaf tin and let the dough rise and then I put the loaf tin straight into oven which kind of saves double handling…
Thanks for the great recipe…
PS: Can we use alternative type flours do you think??
★★★★★
Iosune says
January 23, 2017 at 12:30Hi Nancye! We use grams here in Europe, but I try to use cups in most my recipes for our American readers. It’s hard for me to make bread with cups, I don’t know why… I’ve never made this recipe using other type of flours, but I think it could work… Have a nice day and thanks for your comment!
Laura says
March 24, 2018 at 10:14According to Allrecipes, one cup of flour is 136g, so if that’s true, 265g would be roughly 2 cups
Iosune says
March 25, 2018 at 06:06Hi Laura! I weighed the flour on a kitchen food scale as well and many readers have made this recipe successfully 🙂
Mariah says
April 9, 2016 at 20:58what if I just have the rye flour can I just use that?
Iosune says
April 11, 2016 at 12:32Hi Mariah! I don’t know because I’ve never tried this recipe using onlye rye flour, but you could try… Hope it works!
Lizzie says
June 25, 2015 at 20:08Is the risen dough put directly into the loaf pan or is there a knead and 2nd rise?
Iosune says
July 14, 2015 at 16:55Hi Lizzie! I put the risen dough directly in the loaf pan and then I bake it 🙂