... Easy Rye And Spelt Bread | Dance of Stoves

Easy Rye And Spelt Bread

Rye and Spelt Bread
Many of you have asked us for recipes for bread with and without gluten, and since we are not very good at making bread (the attempts we have made have not been very successful), we did not dare to look for new recipes

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The good thing about this bread is that it is straightforward, and you only need a bowl, a spoon and the mould, in addition to the oven, of course.

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This spelt and rye bread is much healthier than white bread, and it is delicious. 

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If you can't live without bread but want a healthy, homemade alternative, you have to make this recipe.

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Rye and Spelt Bread
You can see the breading process in the photo below to make it easier for you to do it (the dough before resting, after resting, the dough in the mould before putting it in the oven and the final result).

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If we get this recipe, surely you too. 

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Get down to business and flood your kitchen and home with the delicious smell of freshly baked bread.

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Rye and Spelt Bread step by step

  • Pumpkin seeds are optional; you can remove them or replace them with others, such as poppy seeds.
  • You can use another mould or shape the bread with your hands.
  • To make it easier to unmold, I put a piece of parchment paper on it, but you can also grease the mould with a bit of oil.
  • If you wet the knife when you cut the bread and the spoon when you crush the dough inside the mould, it will not stick to the dough.

Rye and Spelt Bread
Rye and Spelt Bread

Rye and Spelt Bread
Rye and spelt bread, a healthy alternative to refined bread. This recipe always comes out and is very easy; in addition, the bread is delicious.

  • Author: Dance of Stoves
  • Preparation: 20 mins
  • Cooking: 1 hour
  • Total: 1 hour 20 minutes
  • Servings: 2 (1x), 4 (2x), 6 (3x)
  • Category: Bread
  • Cuisine: Vegan

Ingredients SCALE (1x)

  • 265 g whole spelt flour (9.3 oz)
  • 265 g whole rye flour (9.3 oz)
  • One sachet of baker's yeast (5.5 g or 0.2 oz)
  • One tablespoon of sea salt
  • 425 ml of water (12.7 fl oz)
  • Pumpkin seeds to taste

Ingredients SCALE (2x)

  • 530 g whole spelt flour (18 3/5 oz)
  • 530 g whole rye flour (18 3/5 oz)
  • Two packets of baker's yeast (11 g or 2/5 oz)
  • Two tablespoon sea salt
  • 850 ml water (25 2/5 fl oz)
  • Pumpkin seeds to taste

Ingredients SCALE (3x)

  • 795 g whole spelt flour (28 oz)
  • 795 g whole rye flour (28 oz)
  • Three packets of baker's yeast (16 1/2 g or 3/5 oz)
  • Three tablespoon sea salt
  • 1275 ml of water (38 fl oz)
  • Pumpkin seeds to taste


  1. In a bowl, add the two flours, the yeast and the salt.
  2. Heat the water to 40ºC or 105ºF. I used a thermometer, but it is not essential; you can put your finger in, and it has to be warm, but it does not have to burn.
  3. Pour in the water and stir with a spoon until you get a homogeneous mass. If you want you can use your hands (I prefer it). I recommend that you add 375 ml of water and if the dough is very dry, add the rest little by little. You may even have to add more water than me; that depends on the flour you use.
  4. Cover the bowl with a cloth and let the dough rest for about 2 hours near a heat source (on a window in the sun or near the heater, for example) so that it rises.
  5. Preheat the oven to 220ºC or 430ºF.
  6. Put the dough in the mould and flatten it well with the help of a spoon. Make a few cuts with a knife, add the seeds and crush them with the spoon against the dough so that when you cut the bread, they do not fall off.
  7. Bake 25 minutes at 220ºC or 430ºF and 35 minutes at 175ºC or 350ºF.



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