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).
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!