Spelt/Rye 80/20% Bread Recipe

Here's our popular recipe for making a scrumptious lightweight medium-size loaf of whole-grain spelt/rye bread for those who love the rye flavour :) Bake either in a breadmaker or oven! Just click here for recipe ...

WHOLE-GRAIN SPELT/RYE LOAF in Breadmaker

Place the following ingredients in your breadmaker in this order:

1. ) 10g SureBake yeast (make sure to buy the red-lid jar from the supermarket)
2. ) 360g whole-grain organic spelt flour
3. ) 90g whole-grain organic rye flour
4. ) 3 Tbsp gluten flour (buy a small bag of wheat gluten eg: "FreshLife" from supermarket in baking aisle)
5. ) 1 Tbsp organic sugar (eg: coconut sugar)
6. ) 25g vegetable oil (eg: olive oil)
7. ) 1 heaped tsp salt
8. ) 340ml cold water

NOTE: Some breadmakers require the liquids to be place in first - if so, just reverse the above order of ingredients, ending with the yeast.

Turn your breadmaker on to large sized loaf.
Choose "Wholemeal" setting - not "Bread mix" setting!
When the bread is done, tip out onto rack, and as soon as it cools you can enjoy this yummy lightweight loaf - with a tasty rye flavour - not heavy at all! Will keep in fridge for 2 weeks, or slice and store in freezer for toasting as needed.

WHOLE-GRAIN SPELT/RYE LOAF in Oven

Mix the following ingredients in your bowl:

1. ) 13g SureBake yeast (make sure to buy the red-lid jar from the supermarket)
2. ) 360g whole-grain organic spelt flour
3. ) 90g whole-grain organic rye flour
4. ) 3 Tbsp gluten flour (buy a small bag of wheat gluten eg: "FreshLife" from supermarket in baking aisle)
5. ) 1 Tbsp organic sugar (eg: coconut sugar)
6. ) 25g vegetable oil (eg: olive oil)
7. ) 1 heaped tsp salt
8. ) 340ml lukewarm water

Mix or knead for 10 minutes. 
Shape and place in medium sized bread tin.
Rise in warm, draft-free place until doubled in size (about 1 hour or longer).
Or you can rise it in oven at lowest temp. with dish of boiling water underneath for steam. Then when doubled (don't over-rise!) simply turn up the heat.
Bake at 180 degrees C until golden brown (approx 35 min.)

Turn out on rack, and as soon as it cools enjoy this yummy lightweight loaf with tasty rye flavour - not heavy at all! Will keep in fridge for 2 weeks, or slice and store in freezer for toasting a needed.

If you like our bread recipe, please place a review on: https://g.page/r/CToTppHk-TeZEAI/review