vegan Spelt Rye Wholemeal Bread

Spelt Rye Wholemeal Bread

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

grease a suitable loaf pan²* or line it with baking paper
(if you use flour instead of grains, you can skip this step) grind grains in a high capacity mixer
in a bowl (or in a mixer) mix the yeast in lukewarm water while stirring
add flour, grains, seeds/seeds, fruit vinegar, salt and sweetener and stir until you have a smooth dough (dough is quite liquid)
pour the dough into a loaf pan and let it rest while you clean up the kitchen
bake in a cold oven at 180°C circulating air for approx. 50-60 minutes³
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