02.04.2020|Basics

Spelt Rye Wholemeal Bread

We all know - Germans are the master bakers! And I love home-baked bread. Nothing beats a fresh, still oven-warm slicewith some vegan cream cheese, a few slices of cucumber and salt. Or what do you call the end of the bread? This is always a big discussion here in the house: crust, edges, ...

And I don't know why I didn't start baking bread myself much earlier. Using yeast makes it really fast and in my opinion it tastes even better than bought bread. And when you bake bread yourself, you understand that the natural browning of supermarket bread is not as natural as you think, because they often use colouring ingredients. A bread really does not need this. It tastes a little less dark brown at least as good.

Apart from that, homemade wholemeal bread is also much cheaper than at the baker's.
By the way, the fresh yeast can also be frozen and defrosted wonderfully. I like to do this because I like fresh yeast better than dry yeast and therefore buy it in stock. But dry yeast can be used just as well in this recipe.

If you have a powerful food processor, you can use whole grains in your food processor instead of ready-ground flour to produce flour freshly, so that more nutrients are available.
The bread keeps for about a week. I prefer to keep it in a towel and put it in the oven when it is not in use. That way it stays very tasty for a long time. Even if it gets a bit dry with time - just toast it and it almost tastes like fresh out of the oven again!

By the way, I use a foldable silicone pan*. In my experience, this is the one that works best. Of course you could also use a normal loaf pan, but you should grease it or cover it with baking paper before. The only thing that didn't really work without problems with our metal loaf pan is the loosening of the bread. If I used baking paper, I didn't like the shape of the bread that much. So the silicone pan mould was really the best decision!

If you like the recipe, let me know. Feel free to write me a comment, leave me a review, visit me at Pinterest or Instagram. I would be very happy!

Spelt Rye Wholemeal Bread
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Basics

The first time I baked bread from wholemeal ingredients myself, I wondered why it wasn't as brown as it is in the supermarket. I already knew that there would be more than just the basic ingredients in supermarket bread, but what is the point of colouring the bread? Anyway, from then on I decided to bake only myself if possible. And since it is so wonderfully easy and fast, I wanted to share my favourite recipe with you. By the way, my bread is still very tasty after one week!

Duration 15 + 50-60 minutes
Ingredients for 1 bread
  • 400 wholemeal spelt flour¹
  • 200g wholemeal rye flour¹
  • 120g seeds or seeds (I prefer sunflower or pumpkin seeds)
  • 600g lukewarm water
  • 1/2 cube fresh yeast or 1 package dry yeast
  • 3 tablespoons of fruit vinegar
  • 2.5 teaspoonful of salt
  • 2 tablespoons liquid sweetener (e.g. agave syrup)
  • sesame seeds, grains, etc. to top
Preparation
  1. grease a suitable loaf pan²* or line it with baking paper
  2. (if you use flour instead of grains, you can skip this step) grind grains in a high capacity mixer
  3. in a bowl (or in a mixer) mix the yeast in lukewarm water while stirring
  4. add flour, grains, seeds/seeds, fruit vinegar, salt and sweetener and stir until you have a smooth dough (dough is quite liquid)
  5. pour the dough into a loaf pan and let it rest while you clean up the kitchen
  6. bake in a cold oven at 180°C circulating air for approx. 50-60 minutes³
  7. take the finished bread out of the pan and let it cool down completely on a cake rack, otherwise it may fall apart when cut
Remarks
¹ If you have a powerful food processor at home (mine has 800W), then you can also process whole spelt or rye grains into flour, so that more nutrients are available.
² I use the foldable silicone loaf pan* with the dimensions 30 x 11 x 7 cm.
³ Tip: put a fireproof bowl with water in the oven so that the crust is nice and crispy.

Nutritional values for 1 slice (45g)
Calories
93 kcal
Fat
2,3g
Carbs
13,7g
Protein
3,1g
* The product link is an affiliate link. This means that I receive a small commission on the purchase. There are no additional costs for you. You are welcome to support me, but you do not have to.
Tags:
vegan healthy non dairy for kids simple quick meal prep bake baking Basic few ingredients high fibre selfmade nuts heart bread
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