Wholemeal bread recipe with spelt flour and rye meal
★★★★★4.7· 37 ratings · by Vanessa Pur
Dark bread as a wholemeal bread recipe with spelt flour, rye meal and sugar beet kraut or sugar beet syrup. Dark bread recipe for delicious German bread that tastes really traditional and is slightly reminiscent of pumpernickel bread. The bread needs to soak a little longer, but this gives it a really delicious flavour.
🇩🇪🇺🇸One recipe, two kitchens — grams ⇄ cups, switch right in the card.
Crispy on the outside and deliciously soft on the inside, but not too soft – that’s exactly what our flavoursome wholemeal bread recipe with spelt flour, rye meal, wholemeal flour and sugar beet kraut is like. Easy to make with just a few steps, but this wholemeal bread needs some time to swell and bake at a low temperature.
In Germany, people love bread, especially dark bread. The selection of different types of bread is sometimes almost impenetrable and yet every bread has its justification. It feels like there are only more varieties of bread rolls and Danish pastries.
We would like to introduce you to another bread that we love to bake and make ourselves a really delicious dark bread that is easy to bake with our wholemeal bread recipe.
pureFOOD.TV - Recipes & RestaurantsRecipe
Breads & Brioches · by Vanessa Pur
Wholemeal bread recipe with spelt flour and rye meal
Mix wholegrain spelt flour and white spelt flour with rye meal and salt with a spoon.
Add the first part of buttermilk and sugar beet kraut and mix well.
Leave the mixture to swell for 4 hours. Start 240 minutes timer here
Add the remaining warm buttermilk and sugar beet kraut to the mixture with the yeast and knead for approx. 10 minutes. Start 10 minutes timer here
Then leave to rest in a warm place for approx. 1 hour. Start 60 minutes timer here
Pour the dough into a greased loaf tin and add some sunflower seeds to the bottom of the tin.
Place the bread in a cold oven and bake for 3 hours at 150 °C. Start 180 minutes timer here
Now reduce the temperature to 100 °C nd bake for a further 30 minutes. Start 30 minutes timer here
Turn the bread out onto a wire rack and leave to cool.
Nutrition per serving
124kcal
2 gFat
23 gCarbs
4 gProtein
5 gSugar
More recipes atpurefood.tv
/wholemeal-bread-recipe-with-spelt-flour-and-rye-meal/
Wholemeal bread recipe with spelt flour
Spelt flour and wholemeal spelt flour are the ingredients of this bread. We always try to eat a little less white wheat flour, although even spelt flour belongs to the plant genus wheat. However, it is still considered an ancient grain and is therefore said to be healthier. However, there are no particular advantages in terms of nutritional value and gluten content.
Wholemeal flour is always really healthy and satiating for longer, i.e. rich in fibre. However, the difference between wholemeal spelt and wholemeal wheat is not extreme. Nevertheless, it somehow feels better to use spelt flour instead of wheat flour like in our wholemeal bread recipe.
If, like us, you are looking for a good intermediate solution, wholemeal flour is easy to mix with white flour and you get a mixture in your bread that even wholemeal newcomers won’t find too organic. Switching from sweet brioche to this wholemeal bread recipe will make a big difference.
Bread topping on wholemeal bread
Wholemeal bread is suitable for many different toppings. It tastes great with traditional cold cuts such as sausage and cheese, but also with smear cheese and other exotic products from the chiller cabinet, such as salmon salad or meat salad. Those who like it sweeter will enjoy their bread with jam or chocolate cream. Boiled eggs or fried eggs also go perfectly with this wholegrain bread recipe.
To make the wholemeal bread recipe even healthier, add an avocado to the fried egg and finely slice a few radishes on top. Season lightly with olive oil, salt and pepper and nothing else is needed.
Wholemeal bread with coarse rye meal
When I first saw the recipe, I was worried that you would surely only be able to get rye meal from a health food shop or a mill, but I was wrong. Rye meal was quite normal with all the other types of flour on the supermarket shelf.
When you know how healthy wholemeal flour is, it’s easy to think that rye meal must be even healthier. It is very coarse and has a low degree of grinding, but it is not healthier than wholemeal flour; if anything, it changes the structure of the bread slightly.
All in all, the bread with rye meal needs time to swell before it can continue with yeast. In our bread recipe, the different types of flour are mixed with part of the sugar beet kraut and part of the buttermilk.
Wholemeal bread recipe with sugar beet kraut
A dark wholemeal bread recipe with sugar beet kraut, that sticky, dark, gooey substance. Similar to molasses, but slightly thinner, sugar beet kraut gives the bread its colour and sweetness. Sugar beet kraut is not extremely sweet at all, but rather sweet-tart-fruity.
I use sugar beet kraut in my recipe, but you can get a similar result by replacing it with honey, maple syrup or agave syrup. However, it’s better to use a little less here and slowly approach the flavour you want in your bread.
The sugar beet kraut gives the bread its beautiful dark colour and special taste, which is a little reminiscent of pumpernickel. If you would like to bake the bread without light-coloured spelt flour, you can also find the result on our recipe blog. The wholemeal bread then becomes even darker and more intense, but also a little firmer.
Delicious wholemeal bread recipe with rye meal
The dark bread is baked for three hours at only 150 degrees Celsius. After that, it is baked for another half hour at 100 degrees. The lower temperature ensures that the sugar beet kraut does not burn in the bread. It is easier to bake the bread slowly and thoroughly.
We like to bake the bread again and again and are always trying out new variations of flour. We spray the baking tin with baking spray and then like to put a few sunflower seeds in the tin and on the dough. This little trick is guaranteed to get the bread out of the tin easily and give you a delicious seeded base.
Try the bread yourself or let us know whether you prefer to bake the version with or without light-coloured flour.
I have been baking and cooking for my family and community for years — honest recipes, all tested in my own kitchen and explained step by step so they turn out reliably for you too.
Thank you for the recipe. I baked it for the first time and was a little surprised by the beet syrup at first, but it fit perfectly and tasted just like it did at my parents’ house growing up.
5
MMyGermanBakeryTeam1 year ago
Thank you, Carola,
I know that situation all too well, and back in the day we’d often pair it with a slice of sweet bread.
Best,
Vanessa
Step 1 / 1
1
Instructions
pureFOOD.TV
Join in, save, have your say.
Rate recipes & restaurants
Save favourites — across devices
Join the conversation
Enter with email
Enter your address — we'll send you a login link. No password.
Care for a cookie? 🍪We only use what this site needs to work — and, with your consent, anonymous analytics (Google Analytics) to see what resonates. Privacy
NecessaryCore functions, member area, security. Always on.
Statistics (Google Analytics 4)Anonymous reach measurement — which dishes and topics resonate.
Comments 2
Thank you for the recipe. I baked it for the first time and was a little surprised by the beet syrup at first, but it fit perfectly and tasted just like it did at my parents’ house growing up.
Thank you, Carola,
I know that situation all too well, and back in the day we’d often pair it with a slice of sweet bread.
Best,
Vanessa