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:
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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?
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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 🙂