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.
OUR LATEST VIDEOSYou 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: Bread
- Cuisine: Vegan, Gluten Free
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
DID YOU MAKE THIS RECIPE?
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Is the risen dough put directly into the loaf pan or is there a knead and 2nd rise?
Hi Lizzie! I put the risen dough directly in the loaf pan and then I bake it 🙂
what if I just have the rye flour can I just use that?
Hi Mariah! I don’t know because I’ve never tried this recipe using onlye rye flour, but you could try… Hope it works!
I would like to make this bread.
How many cups is 9.3 oz of flour?
Thank you.
Hi Carol! I’m so sorry, but I don’t know… You could search on https://cronometer.com/ Have a nice day!
I 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.
I’m so sorry, but I don’t know as I’ve never made this recipe using cups 🙁
It 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??
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Hi 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!
According to Allrecipes, one cup of flour is 136g, so if that’s true, 265g would be roughly 2 cups
Hi Laura! I weighed the flour on a kitchen food scale as well and many readers have made this recipe successfully 🙂
I 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.
Hi George! It’s 1 tbsp, but if it’s to much for you, add less salt 🙂
Hi 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!!
Hi Mare! Oops, it was a mistake, sorry! Thanks a lot 🙂
Delicious bread recipe. Thanks.
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You’re so welcome Al!
I 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.
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Hi Steve! You’re so welcome 🙂 I’m so glad you enjoyed it!
This recipe is from Ty’s conscious kitchen give him credit
Hi 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!
This 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!!!
Hi Nik! Thanks a lot 😀 I’m so glad you liked it!
Fantastic 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
Hi Michael! Thanks a lot 🙂 Hope you like it!
I 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!
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Hi Cassandra! Thanks a lot for your kind words, you made me so happy 🙂 Have a beautiful day!
Hi 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…
Hi 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.
Hi, 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!
Hi Elena! Yes, we used whole spelt and rye flour 🙂 Hope you like the bread!
I 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?
Hi Jackie! You can punch it down if you want 🙂 So glad you liked it!
New 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!
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Hi Shellie! Did you follow all the steps? Maybe it’s because of the flour, try to use less next time. Hope it helps!
Just put bread to rise directly in bread tin. Two hours to rise, seems a long time?
Hi 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!
would using sprouted flours make a difference to the recipe/instructions?