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
Everybody can make this bread! This recipe only requires a bowl, a spoon and a loaf pan. It's much healthier than white bread.
Servings:
PRINT
PIN
COMMENT
Ingredients
- 9.3 oz spelt flour
- 9.3 oz rye flour
- 0.2 oz dry baker's yeast
- 1 tablespoon sea salt
- 12.7 fl oz water
- 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.
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 31.2g | Protein: 6.4g | Fat: 1.9g | Saturated Fat: 0.2g | Sodium: 470mg | Fiber: 8g | Sugar: 0.2g
Tried this recipe?Leave a comment below and let me know how it was!
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog on Instagram (or any other social network).
Elegant Lion says
What size loaf pan should I use for a 1/2 batch?
Iosune says
Hi! I used a regular banana bread loaf pan, but I'm not sure what size should you use for a 1/2 batch, sorry!
Mona says
Hi! I want to make this bread tomorrow. Did I understand the baking time correctly? First 25 minutes and then you change the tempurature and bake it another 35 minutes? Thank you!
Iosune says
Hi Mona! Exactly 🙂
JJ says
Hi...trying your recipe today. Unlikely you'll see it in time, but can i do sesame seeds instead of pumpkin? Or will they burn or not cook correctly?
Thank you!
Iosune says
Hi JJ! I've never tried it myself, so I'm not sure, sorry. Have a nice day!
Char Syverson says
I am going to try this bread can you tell me in teaspoons how much yeast to use? My scale will not weigh .02 oz and I have the dry packet. Can you send a picture of the yeast you use?
Iosune says
Hi Char! It's 5.5 grams or about 1 and 1/4 teaspoons. I'm so sorry, but I can't send you a picture, and I live in Spain, so I use Spanish brands. Any brand should work, though. Hope it works!
Lou says
DId you mean to put 1 tablespoon (1 tbsp) of salt = 3 teaspoons (tsp)??
Iosune Robles says
Hi Lou! That's it 🙂
nina says
I have Active Dry and Rapid Rise yeast. Can I use any one of these? And quantity? Thank You
Iosune Robles says
Hi! I have only made this recipe with dry baker’s yeast, sorry 🙁
Emily Ann Perryman says
This recipe looks great, can you use whole wheat flour in place of spelt? Just wondering as a I have large bag of whole wheat flour I am trying to use. Thanks!
Iosune Robles says
Hi Emily! I haven't tried it myself so, I'm not sure if it will work, sorry!
Phillip says
Hello and thank you for the recipe. I notice that you had only one rising, but most bread recipes I've seen use two risings. Can you comment please.
Iosune Robles says
Hi Phillip! You only need to rise it once 🙂