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Spelt & Rye Bread Recipe

April 7th, 2014

Use this bread for any occasion. It takes approx. 4 hours from start to finish, but is very easy to do.

Don’t let yourself be scared off by the cooking time. Most of the time is for rising, and you don’t even have to be at home during this time! And remember, the longer the bread rises, the better it will be!

This recipe is for 2 breads. I recommend the use of a silicone bread pan. It’s easier, faster and cleaner.

TIP: Mix twice the amount of dry ingredients, and then put half of it in a zip-lock bag. Then you have an easy mixture for next time you wish to bake!

150 g whole spelt or buckwheat grains
25 g fresh yeast
500 ml yoghurt
200 ml boiling water
1 tbsp. honey
1 tbsp. salt
75 g sunflower seeds
75 g linseeds
25 g sesame seeds
320 g whole grain spelt flour
200 g whole grain rye flour
Approx. 50 g poppy seeds to sprinkle on top


How to bake:

  1. Put the whole spelt or buckwheat grains in a pot and cover with water. Heat until boiling and close with a lid. Turn off the heat and let them soak.
  2. Put the yoghurt in a big bowl. Slowly add the boiling water while stirring. Completely dissolve the yeast in the warm yoghurt.
  3. Add the honey, salt, sunflower seeds, linseeds, sesame seeds, spelt flour and rye flour. Mix everything well with a (handheld) mixer for 5 min.
  4. Cover the towel with a cloth. Place the bowl in the conventional oven set to 30c and let the dough rise for approx. 1 hour.
  5. Drizzle the silicone bread pans (if you are not using silicone pans, then remember to grease them first) with poppy seeds. Pour in the dough and flatten it with a wet spoon. Drizzle the top of the breads with poppy seeds.
  6. Cover the bread pans with a cloth and set aside in a warm place to rise for approx. 45-60 min. Pre-heat the oven to 210c.
  7. Place the breads in the hot oven. Turn down the heat to 180c and bake in the oven for approx. 80-90 min.
  8. Take the bread out of the bread pans and place on a baking grid to cool down.
  9. When the bread is cooled down you can keep it in an airtight container at ambient temperature for 3-4 days or in the fridge for a week.