Spelt and rye bread (breadmaker)

Time needed: 1 hour 40 mins •
Calories per serving: I count 100-150 calories per slice depending on the thickness. •
Servings: Approximately 16 thin slices not including the heels. •
Difficulty: 1

Rating: 5.00 based on 2 reviews

No sugar added to this bread – for those who can tolerate the carbs it’s a great high-fibre low-ish carb alternative to bought bread. You can increase the rye content to add more fibre but the bread will be similar in consistency to bought ryebread and doesn’t rise. I found I can tolerate spelt very well, without spiking but each person will need to experiment with their own levels if watching blood glucose.

Ingredients

• 3 cups stone ground spelt flour
• 1 cup stone ground rye flour
• 1 teaspoon of salt
• 1 tablespoon yeast
• 2 cups of water 2 tablespoons seeds or nuts of choice: pumpkin, poppy, flax, caraway, sesame, walnuts, pecans

Method

Put all ingredients in the breadmaker pan, and use the mixing cycle.

I use the timer to prove for 40 minutes, then bake for 1 hour.

2 reviews for “Spelt and rye bread (breadmaker)”

Viewing all 2 reviews

review by: Debbie10

6 Apr 2016 at 11:38

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Handmade this yesterday ( used only 1 cup of water, added 1 tbsp. olive oil), lovely, even my 12 yr old, fussy white bread eater enjoyed a slice.
review by: jaysea

29 Jan 2017 at 11:12

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Searched the internet for a bread recipe that uses a significant proportion of rye flour. This uses 33% rye flour which is a lot more than many recipes I can find. The result was successful and I will be using this recipe again but, maybe, experimenting by replacing the spelt flour with wholewheat flour and increasing the proportion of rye. As the method did not match any of those pre-programmed in my machine I had to set up a new programme (didn’t know I could do this!): 20 mins, mixing/kneading, 40 mins proving and 60 mins baking. I used wholemeal rye flour from Talgarth Mill.

Note to webmaster: For the UK, quantities in grams would be useful!