Monday, July 29, 2013

Spelt Rye Bread

I have to make a confession. I have tried many times to make decent bread using spelt flour... and failed. I know that spelt has less gluten, much less gluten, than regular wheat flour. I also know that, aside from being quite trendy it is very healthy for you. And super tasty. So, I decided to try once again. But with a twist. I decided to compensate for the lack of gluten by adding some. And I also gave the bread a flavor boost by adding a mixture of flours. This bread, with my own combination of whole wheat, rye and spelt flours is super delicious and even 'safe' for vegans. By that I mean, it includes only the basic four ingredients needed for bread: flour(s), water, yeast and salt. Oh, and the added gluten. No eggs or honey. So try this and let me know what you think. It rises slowly but is well worth the effort.

Here's What You'll Need (for one large loaf - about 2 lbs (1 kg.):
2 cups whole wheat flour
1 cup whole rye flour
1 cup whole spelt flour
2 Tbs. instant dry yeast
about 2 cups water
2 Tbs. gluten
1 1/2 tsp. salt
2 Tbs. sugar (brown sugar optional)

Here's What You'll Need To Do:

1. Mix the flours and the yeast evenly in a large bowl. Add the sugar, salt and gluten and mix thoroughly.

2. Add the water gradually, mixing by hand, until you have a soft fairly sticky dough. Work slowly as the whole grains need time to fully absorb the water. When all the water is absorbed, cover and let the dough rest for about 20 minutes. This is the autolyse, sort of. A true autolyse would be without the yeast.

3. Remove the dough to a lightly floured surface, and knead, with stretching and folding, to develop the gluten. After a few minutes the dough will come together and become less sticky and more elastic.

4. Place the dough in a lightly oiled bowl, cover, and let it rise until doubled in volume, about two hours. This bread will rise slowly, even with the added gluten so don't be surprised if it takes a while.

5. Remove the dough from the bowl. Gently shape it into a loaf form, and place it in a 9 X 5 (23 cm X 13 cm) loaf pan that is lightly oiled. Let it rise, covered, until it is just higher than the edge of the pan.

6. About 20 minutes before the end of the rise, preheat the oven to 375 F (190 C). Bake the bread for about 35 minutes or until it sounds hollow when tapped on the bottom. Cool on a rack completely before slicing.

7. Enjoy!!


  1. Sounds great. I still can't find gluten, by the way.

    1. You can find it in Mahane Yehuda at TevaNet (Agrippas opposite the shuk).

  2. By the way, do you use 100% or 70% whole wheat flour?

  3. Loved your article.... Thanks


    1. Thanks. Try it and let me know how it comes out.

  4. Hi, about to try this recipe but I have a ?.... Honestly... do you take the hot bread out of the pan to thump it to see if it sounds hollow and then put it back and in the oven again if it isn't? Or, is there an internal temp it should reach? Thanks

  5. I'm hoping you're still around and reading these comments/questions...I've got it going on the 2 hr rise right now... but I have never made a bread recipe that called for 2 tablespoons before and it's only 25 minutes into the rise and almost doubled already. Chances are you won't see this in time but maybe before I make this again.... should I stop it and form for pan when it's doubled even if it's only been a short while?

  6. Sorry... that should say 2 tablespoons of yeast.