Rye & Spelt Bread

I started my own sourdough just a few days ago, it is developing really well and I cannot wait to bake with it.

Back when I was making this rye and spelt bread I cheated a little bit and bought ready-made liquid sourdough and added yeast to activate it.


  • 250g whole-grain spelt floutimg_1689
  • 250g rye flour
  • 1 package (42g) fresh yeast
  • 75ml liquid sourdough
  • 2 tsp salt
  • 1 tsp sugar
  • 375ml lukewarm water
  • 2 tsp ground coriander
  • 2 tsp aniseed
  • 2 tsp fennel seeds
  • 2 tsp caraway

Mix the water, the yeast and the sugar, the yeast and the sugar should dissolve. Then let it rest for 10 minutes.

In the meantime mix the flour, the salt and the spices in a large bowl. Pour the water yeast mixture into the bowl and let it rest for another 5  minutes without stirring it in.

Add the sourdough to the bowl and mix all the ingredients roughly together before kneading it (about 5 minutes) to a smooth dough. If the dough is very sticky add some more of either flour.

Put the dough in a large bowl and cover it with cling film. In a warm place (no more than 50°C, otherwise your yeast will die) let the dough rest and rise. For this process I heat up my oven to 45°C and turn it off again once it reaches the temperature. I then let the dough rise in the warm oven for at least one hour – the volume should at least double.

Now it is time to knead the dough once more and shape it into a loaf or ball before letting it proof (rest and rise in its final shape). You should support the shape of your bread during proofing – a proofing basket is ideal, but a large enough bowl works as well for round loaves. Coat your loaf and the proofing basket or bowl you are using with quite a lot of flour, so that the dough won’t stick to the basket or bowl. Transfer the loaf into the basket or bowl and cover it with a clean tea towel. Let it proof (again in a warm place) for 1.5h once more.


Preheat your oven (remove your dough before doing so, in case you let it proof in the oven) to 210°C. Fill a casserole with water and place it in the oven (and leave it in the oven during the whole baking time). Carefully turn out the loaf onto a lined baking tray.

Bake your bread at 210°C for 10 minutes, then turn back the temperature to 190°C and bake it for another 30 – 35 minutes. After baking the bread should cool completely on a cooling rack before it is cut.

I like to bake the bread in the evening, let it cool over night and the next morning there is fresh bread for breakfast – something to look forward to!