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: 20 mins
- Cook: 1 hour
- Total: 1 hour 20 mins
- How-to
- 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.
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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DId you mean to put 1 tablespoon (1 tbsp) of salt = 3 teaspoons (tsp)??
Hi Lou! That’s it 🙂
I have Active Dry and Rapid Rise yeast. Can I use any one of these? And quantity? Thank You
Hi! I have only made this recipe with dry baker’s yeast, sorry 🙁
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!
Hi Emily! I haven’t tried it myself so, I’m not sure if it will work, sorry!
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.
Hi Phillip! You only need to rise it once 🙂
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?
★★★★★
Hi Emily! So glad you liked it 🙂 I haven’t tried it myself but I think it would work.
This bread was so delicious! With a crunchy crust and tons of flavor! Loved it!
★★★★★
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.
★★★★★
Sounds so good Roman 🙂 Have a nice day!
Iosune, I forgot say Thanks for the recipe. All the best.
Thank you so much Roman 🙂
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?
Hi Milly! We don’t eat honey so I don’t know if it would work 🙂
Hi Milly, try two tea spoons of honey.
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!
★★★★★
Hi Tracy! So glad you liked our bread recipe 🙂
Makes a good loaf, but far too salty for me.
★★★
Hi Edwin! Don’t add salt next time 🙂 Have a nice day!