Spelt Rye Bread: dry yeast and no dairy

Sue Maree P -

Here is my spelt rye bread made using dry yeast and no dairy. A simple, easy one-bowl quick spelt and rye bread made within 2 hours in a loaf tin. Combining rye flour and spelt flour offers a range of nutritional and baking benefits. The recipe is great for sandwiches or toast.

This blend can be used in various recipes, from rustic bread to muffins and pancakes, offering versatility and nutritional and flavour advantages.

Here is a list of benefits of combining spelt and rye flour:

  1. Enhanced Nutrition: Rye flour is rich in minerals such as iron, potassium, and zinc, and offers a high soluble fibre content, which supports heart health and helps maintain stable blood sugar levels. Spelt flour, on the other hand, is high in protein, B vitamins, magnesium, and fibre. Together, they create a nutrient-dense flour blend with a broader profile of essential vitamins and minerals.
  2. Improved Digestibility: Both rye and spelt contain less gluten than modern wheat, making them easier to digest for those with mild gluten sensitivities (though they are not suitable for those with celiac disease). Rye’s high fibre also promotes gut health by supporting healthy digestion.
  3. Balanced Flavour Profile: Rye flour’s earthy, slightly tangy flavour complements spelt’s mild, nutty taste, creating a more complex and balanced flavour. This blend enhances the flavour of baked goods like bread, rolls, and crackers.
  4. Unique Texture: Rye’s dense, moist quality pairs well with spelt’s light, tender texture, creating bread with a firm yet soft crumb. The combination particularly benefits artisanal bread, offering a unique chewiness and moistness.
  5. Better Rise and Structure: Rye alone can produce denser bread due to its lower gluten content, while spelt provides more elasticity, giving the dough better structure and lift. This combination helps create a well-risen loaf with a good balance between structure and density.

Takes, prep. = 15 minutes
Takes, rest = yeast 5 mins + first rise 45-60 mins + 2nd rise 45-60mins
Bakes = 45 minutes
Makes = about 12 slices

Ingredients for 1 loaf

  • Wholegrain Spelt flour – 260g (2 cups)
  •  Rye flour, light –160g (1 + 1/4 cup)
  • Dry yeast – 14g (about 4 ts)
  • Sea salt – 20g (3 ts level)
  • Honey or your choice – 1 ts + 1.5 tb
  • Warm water – 250g (1 cup) + 3 tb
  • Oil or melted butter – 2 tb (oops I forgot this in the video)
  • Caraway seeds (optional) 1 tb + more for the top
  • Egg white, or oil for vegan – 1 egg white + a dash of wash

Method for 1 loaf

  1. In a small bowl or liquid measuring cup, sprinkle yeast over 3 tbs of warm water (finger touch warm) and stir with a chopstick. Then add in 1 teaspoon of honey or an alternative liquid sweetener. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
  2. In a large bowl or your stand mixer bowl, add in all ingredients and mix with your dough hook mix on low first to combine then slightly higher 3-5 minutes until the bowl is clean and the dough comes away from the sides of the bowl.
  3. Remove the dough from the bowl and knead dough, on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape it into a ball. Place the dough in an oiled bowl, cover it, and allow it to rest for 45-60 minutes or until it has doubled in size.
  4. Oil or butter a small loaf tin 4 1/2-by-8 1/2-inch loaf pans. Punch down dough. Then shape the dough into a 7-by-7-inch square. Fold the dough into thirds; press the seam to adhere and pinch the ends to seal. Place seam-side down in loaf pan. Then in a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with caraway seeds. Oil a piece of plastic wrap or add a loose plastic bag to drape over the loaf and let it rest until the dough rises about 1 inch above the top of the pan, 45 minutes to 1 hour.
  5. Oven: Preheat oven to 230˚C on a conventional oven or 200˚C on a convection oven. Reduce oven temperature to 200°C (conventional) or 190˚C (convection).
  6. Bake: Uncover loaves and transfer to oven. Bake for 45 minutes until the top is golden brown. Transfer to a wire rack. Let cool slightly; turn out loaf. Let cool completely before slicing.