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!
📖 Recipe
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.
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Servings: 12
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 🙂
Emily Westbrook says
Delicious! I used my stand mixed and dough hook but did everything else the same. This is a great recipe - I’m making it again today. Wonder how well it freezes?
Iosune Robles says
Hi Emily! So glad you liked it 🙂 I haven't tried it myself but I think it would work.
Emily Leishman says
This bread was so delicious! With a crunchy crust and tons of flavor! Loved it!
Roman says
Good texture but way too salty for my taste. I also added caraway seeds into the mixture. I used life yeast and almond milk instead of water adding a bit of maple syrup into the yeast and milk to help it raise. I will only use one tsp of salt maximum next time I make the bread.
Iosune Robles says
Sounds so good Roman 🙂 Have a nice day!
Roman says
Iosune, I forgot say Thanks for the recipe. All the best.
Iosune Robles says
Thank you so much Roman 🙂
milly james says
I think i put too little yeast...I must have gotten confused my loaf came out hard and didnt rise....I will try again! I knew someone that used honey with the yeast..does anyone know how?
Iosune Robles says
Hi Milly! We don't eat honey so I don't know if it would work 🙂
Roman says
Hi Milly, try two tea spoons of honey.
Tracy Setchell says
Hi! Thanks for the recipe. I brought some spelt and light rye flours from letheringsett water mill in Norfolk and had no idea how to use them! My loaf turned out lovely! I found the dough to be more sticky than white bread dough and so I thought I had done something wrong! I proved it anyway, baked it and was very pleasantly surprised!
Iosune Robles says
Hi Tracy! So glad you liked our bread recipe 🙂
Edwin Sanders says
Makes a good loaf, but far too salty for me.
Iosune Robles says
Hi Edwin! Don't add salt next time 🙂 Have a nice day!
Christine Graham says
I thought I would try this recipe. Can you confirm please that baking time is 25 minutes plus another 35mins. Thank you.
Lee says
Unfortunately I measured my ingredients to the number you have here, but it was a massive fail and I believe this is due to not having any sugar for the yeast to eat in the recipe.
Iosune says
Hi Lee! I'm so sorry to read that, but the recipe works. Did you use the same ingredients? Maybe you should try to use another type of yeast. Hope it helps!
Bridget says
Hi hoping it is good as yet to bake it.
Disappointed that you did not include the rising time in the prep time. I find this misleading.
I forgot to get my bread machine ready so looked for a quick recipe and was taken in because the rising time was not in the prep time.
Iosune says
Hi Bridget! I'm so sorry, but I never include the rising or resting time in my recipes, as you don't have to make anything and you're actually cooking 🙂 Always read the full recipe before you make it.
Neil says
This 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
Hi Neil! I've never tried it myself, so I can't help you, sorry!
Carmen says
How come there is no kneading process involved?
Iosune says
Hi Carmen! You don't need to knead to make some breads 🙂
Fred says
I 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
Hi Fred! It doesn't rise much, 2'' high is okay 🙂
Franziska Rosenzweig says
It turned out great! Thank you. I used less salt though.
Iosune says
Hi Franziska! So glad you enjoyed it 🙂
Marina (NZ) says
Have 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
Hi Marina! You're so welcome 🙂 I'm so happy to hear that!
Denise says
I 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
Hi Denise! I'm so happy to hear that 🙂 So glad you enjoyed it!
Philippa Agius says
Super 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
Hi Philippa! So glad you loved it 🙂
Laura Kampers says
Brilliant recipe! My first time making bread and it was so easy. The bread is delicious! Thank you xx
Iosune says
Hi Laura! Thanks a lot 🙂 So glad you liked it and the recipe worked for you!
Gwin says
Can you list the quantities so Americans who are conversion-challenged can make this recipe?
Iosune says
Hi 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
equivalent 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
Hi Beverly! Thank you SO much for your valuable comment 🙂 Have a nice day!
erin says
would using sprouted flours make a difference to the recipe/instructions?
Iosune says
Hi Erin! I've never used sprouted flours, so I don't know, sorry!
Pam says
Just put bread to rise directly in bread tin. Two hours to rise, seems a long time?
Iosune says
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!
Shellie says
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!
Iosune says
Hi 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
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?
Iosune says
Hi Jackie! You can punch it down if you want 🙂 So glad you liked it!
Elena says
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!
Iosune says
Hi Elena! Yes, we used whole spelt and rye flour 🙂 Hope you like the bread!
Jana says
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...
Iosune says
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.
Cassandra says
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!
Iosune says
Hi Cassandra! Thanks a lot for your kind words, you made me so happy 🙂 Have a beautiful day!
Michael says
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
Iosune says
Hi Michael! Thanks a lot 🙂 Hope you like it!
Nik Cannon says
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!!!
Iosune says
Hi Nik! Thanks a lot 😀 I'm so glad you liked it!
T says
This recipe is from Ty's conscious kitchen give him credit
Iosune says
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!
Steve Princep says
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.
Iosune says
Hi Steve! You're so welcome 🙂 I'm so glad you enjoyed it!
Al says
Delicious bread recipe. Thanks.
Iosune says
You're so welcome Al!
Mare says
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!!
Iosune says
Hi Mare! Oops, it was a mistake, sorry! Thanks a lot 🙂
George Lauterbach says
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.
Iosune says
Hi George! It's 1 tbsp, but if it's to much for you, add less salt 🙂
Carol says
I would like to make this bread.
How many cups is 9.3 oz of flour?
Thank you.
Iosune says
Hi Carol! I'm so sorry, but I don't know... You could search on https://cronometer.com/ Have a nice day!
Chao says
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.
Iosune says
I'm so sorry, but I don't know as I've never made this recipe using cups 🙁
Nancye Smith says
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??
Iosune says
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!
Laura says
According to Allrecipes, one cup of flour is 136g, so if that's true, 265g would be roughly 2 cups
Iosune says
Hi Laura! I weighed the flour on a kitchen food scale as well and many readers have made this recipe successfully 🙂
Mariah says
what if I just have the rye flour can I just use that?
Iosune says
Hi 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
Is the risen dough put directly into the loaf pan or is there a knead and 2nd rise?
Iosune says
Hi Lizzie! I put the risen dough directly in the loaf pan and then I bake it 🙂