Whole-Grain Rye Bread
Prep time
Cook time
Total time
Serves: 1 loaf
  • 400g of whole rye grains (or 400g of whole-wheat rye flour)
  • 100g of whole spelt grains (or 100g of whole-wheat spelt flour)
  • 340 ml lukewarm water
  • ½ teaspoon of dry yeast or 10g of fresh yeast
  • 1½ teaspoons of sea salt
  • 1 teaspoon of maple syrup or honey
  • 30g of seeds such as sunflower seeds, flax seeds or sesame to top the loaf
  1. Start by grinding the whole grains into a flour using a food processor or high-speed blender. Neglect this step if you are using already ground flour.
  2. In a small bowl, mix the water with the yeast and let sit for a couple of minutes.
  3. In a large bowl, combine the flour, salt, maple syrup or honey and gradually add the water. Knead the dough roughly with a wodden spoon or your hands and then cover it with a clean cloth. Let the dough rest for 2 hours on a warm spot.
  4. After the 2 hours, heat the oven to 240°C. Place your dutch oven into the oven with the lit on.
  5. Place the dough onto a floured surface and knead for at least 5 minutes. If you have a full kitchen machine, you can also let it do the work for you.
  6. Transfer the dough onto a floured sheet of baking paper and sprinkle it with some water and the seeds. Lightly press them in the loaf with your hands. Take the dutch oven out of the oven with gloves and place the dough on the baking paper into the dutch oven. Place the lit on and bake for 30 minutes with the lit on and then for 45 minutes with the lit of.
  7. Take the loaf out of the dutch oven immediately and let it cool on a rack for a few minutes before enjoying it.
Make it gluten-free: use a mix of brown rice, millet, and buckwheat flour with a teaspoon of tapioca starch.
The minimum germination time is two hours. If you have more time, do let it germinate over night. It makes it better digestible and fluffier.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/whole-grain-rye-bread/