Rye-Spelt Loaf with Yeast

This rye-spelt loaf is a bread that you can eat every day, whether for breakfast, as a snack or in the evening. It stays moist and fresh for a longer time span, thanks to a 75% high rye content. The sourdough adds a lovely flavour to the bread and also extends its shelf life. If you need the bread the very same day, you can use a cube of fresh yeast as a leavening agent. Alternatively, you can do without the addition of yeast completely and try the rye-spelt loaf with a rye sourdough mixture.

Duration: 2-2,5 hours

Amount: Makes 1-2 loaves


750 grams of wholemeal rye flour

250 grams of wholemeal spelt flour

100 grams of sourdough

1 cube of fesh yeast

1 pinch of sugar

1 tablespoon of salt

750 milliliters of water, lukewarm

Additional wholemeal rye flour for kneading


1. First put all the ingredients, weighed and measured next to your work-surface. Best results can be achieved if all the ingredients are at least at room temperature.

2. Then sift the wholemeal rye flour and the wholemeal spelt flour into a large mixing bowl.

3. Crumble the fresh yeast cube into a small glass jar, add a pinch of sugar and mix with some of the lukewarm water.

4. Meanwhile, make a well in the centre of the wholemeal flour and spread the sourdough and the salt over the edge of the flour.

5. When the yeast starts to foam nicely, pour it into the well of the flour.

6. Now gradually stir in the flour with a wooden spoon. Add sips of lukewarm water and stir again.

7. At the end, the dough should fall from the spoon and should start to leave the sides of the bowl clean.

8. Cover the dough mixture in the bowl with a kitchen towel and let it rise in a warm place for at least 1/2 hour.

9. After the resting time, the bread must be kneaded well by hand for about 15 minutes. Always sieve some rye flour onto the work surface so that the bread does not stick during the kneading process.

10. Shape the bread dough into one large loaf or two small loaves of bread and let it/them rise in a proofing basket for another 1/2 hour.

11. Bake the rye-spelt bread at 250C for 45-55 minutes.

Tip: The bread gets a nice, perfect crust if it is baked on a bread baking stone, e.g. one made of chamotte.

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