Spelt & Whole Wheat Bread

January 10, 2016
3 Ratings
Photo by Vera Kern
  • Makes 1 loaf
Author Notes

A simple and versatile whole grain bread that satisfies my German bread cravings every time.
This recipe uses a mix of seeds for flavor but you can use other seeds, nuts or even dried tomatoes if you want. I also like adding caraway or fennel seeds or ground coriander. —Vera Kern

What You'll Need
  • 300 grams whole grain spelt flour
  • 200 grams whole wheat flour
  • 42 grams fresh yeast or 21 grams active dry yeast
  • 500 milliliters luke warm water
  • 1 1/2 teaspoons salt
  • 4 tablespoons balsamic vinegar
  • 50 grams sunflower seeds
  • 50 grams pumpkin seeds
  • 50 grams flax seed
  • butter to grease the pan
  • oats to coat the pan
  • seeds for decoration
  1. Preheat oven to 350°F/180°C.
  2. In a bowl large enough to hold all your ingredients mix the luke warm water with the yeast until it is fully dissolved. If you are using active dry yeast, give it 10 min to dissolve.
  3. Add the salt and dissolve.
  4. Mix in the spelt flour. I use a spatula but you can also use a handheld or stand mixer with the kneading hook(s).
  5. Add the whole wheat flour and mix until you have no more dry lumps.
  6. Stir in the balsamic vinegar.
  7. Add all the seeds and mix until they are more or less evenly distributed.
  8. Grease a loaf pan with the butter and coat loosely with the oats.
  9. Fill the pan with the dough, sprinkle with some more seeds and bake in the oven for one hour.
  10. Take the break out of the pan and let cool on a cooling rack.

See what other Food52ers are saying.

  • Vera Kern
    Vera Kern
  • Kris

2 Reviews

Vera K. November 25, 2016
No, no proof. The texture is a dense whole wheat, not chewy in anyway, something very typical for certain German breads. I bake this almost everyday at work and it's gone as soon as it comes out of the oven.
Kris November 24, 2016
You don't proof the dough?