Wholemeal Spelt Rootbread

The root bread is one of my favourite breads. It is completely uncomplicated and easy to make. All the ingredients are just stirred together and left to rest covered for two hours. The dough then comes without kneading onto a well-floured tray and is twisted into two root breads. This wholemeal spelt root bread is ideal for any barbecue party and tastes equally good with sweet and salty toppings.

Duration: 45 Minutes (Plus 2 hours resting time)

Amount: 2 breads


1 kilogram of wholemeal spelt flour

700 grams of lukewarm water

1/2 cube (21 grams) fresh yeast

1 tablespoon of salt


1. Put the flour in a bowl and make a well in the middle.

2. Crumble half a yeast cube into the well and stir with some lukewarm water and some flour from the edge to form a pre-dough.

3. When it starts bubbling, stir in the salt and remaining water with a wooden spoon.

4. Cover the dough and let it rest for 2 hours.

5. After the resting time, either grease a tray or cover it with baking paper and put about 2-3 handfuls of flour on it.

6. Take one half of the dough out of the bowl, place it on the flour and lengthen it slightly with floured hands.

7. Now twist the dough around so that it gets the typical root bread shape.

8. Do the same with the second dough.

9. Preheat the oven to 220° C and slide in the two loaves of bread on the tray.

10. Shortly thereafter, pour a small cup of water on the oven floor to create some steam. Immediately close the oven door and bake the bread for 35 minutes. Finished.

More recipes: