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Whole-Grain Rye Bread and Le Creuset Giveaway*

April 18, 2017

Take your healthy eating to the next level by making whole-grain rye bread from scratch.

Whole-Grain Rye Bread - plant-based, vegan, refined sugar free - heavenlynnhealthy.comThis post is sponsored by Le Creuset* Germany. 

Not to disappoint you guys, but since my blog is Germany-based, the giveaway below is only open for people with a German address. However, there is of course the awesome recipe that can be made no matter what country you come from.

So I think it’s time that we talk about bread.

I know that there are many dietitians out there who praise that bread is the root of all evil (aka the reason why you’re not losing weight). Well, unfortunately that might be true, but in my opinion it all comes down to moderation. There is a big difference between having a slice of bread complimentary to your big bowl of vegetable stew and making bread the main part of your meal (which is frankly what the German culture is all about FYI).Whole-Grain Rye Bread - plant-based, vegan, refined sugar free - heavenlynnhealthy.comThat white bread is bad for your health is no longer a mystery, and you probably also all know that whole-grain is your healthy go-to option. However, many people think that alternatives such as rye or spelt are always whole-grain, which is why rye or spelt breads are booming everywhere. The thing is, however, that these breads are nothing else than white bread with a fancy name.

Whole-Grain Rye Bread - plant-based, vegan, refined sugar free - heavenlynnhealthy.comTo understand the difference between white flour and whole-grain flour, we have to look at the whole kernel. It consists of three different layers: the inner layer, which is the starch, the middle layer, which is the oily part and the outer layer, which is the fiber, hence, the thickest layer. The nutrients of the kernel sit in the middle and the outer layer. These layers are removed for white flour. Yup, all that remains is the starchy inner layer with close to zero nutrients.

Whole-Grain Rye Bread - plant-based, vegan, refined sugar free - heavenlynnhealthy.comWhite flour can be made of wheat, rye, spelt, barley etc. Only by grinding the whole grains can you get whole-grain flour. Sort of obvious, but many people do not know that. If you have a strong blender or food processor, it is wise to blend your own grains because the longer whole-grain flour is stored, the more nutrients are oxidized, meaning the more nutrients are lost.

Whole-Grain Rye Bread - plant-based, vegan, refined sugar free - heavenlynnhealthy.com

For this recipe, I’ve teamed up with the amazing Le Creuset, because I’ve been making my bread mainly in my Dutch oven lately. Since I know that Dutch ovens are not the cheapest, I am more than excited to announce that I am giving away a 22cm Le Creuset Dutch oven in cool mint – one of my favorite colors.

If you live in Germany, here’s what you need to do to win a 22cm Le Creuset dutch oven in cool mint:

1. Leave me a comment below or on the German recipe (if you speak German) until April 25th, 11:59 pm and tell me what recipes you’d like to see more of on HLH.
2. Please provide a valid email address so I can contact you in case of a win (your email address will only be visible to me, please write down the address in the dedicated field in the form, NOT in the comment as this will be seen by the public).
3. I’ll announce and contact the winner on April 26th, 2017.

The giveaway is only open to my readers with a valid German address.

Good luck!

Whole-Grain Rye Bread
 
Print
Prep time
2 hours
Cook time
45 mins
Total time
2 hours 45 mins
 
Author: Lynn Hoefer
Serves: 1 loaf
Ingredients
  • 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
Instructions
  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.
Notes
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.
3.5.3226

Enjoy!

*Sponsored Post. This post is supported by Le Creuset*Germany. Thank you for supporting the brands that make hour-long recipe testings in my kitchen possible. 

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Filed Under: Breakfast, Homemade Staples, Recipes, Refined sugar-free, Sides, Vegan Tagged With: baking, Bread, giveaway, whole-grain

Previous Post: « Healthy Easter Braid
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Comments

  1. Deb Ingersoll

    April 18, 2017 at 9:12 am

    Hello! I’ve just moved to Germany and love trying your recipes. My husband and I are vegan so do almost all of our cooking at home, since we’re living in Göttingen with very few vegan options in restaurants (relatively speaking!). Thanks for registering me for the Le Creuset! We have one pan and are thinking of buying another bigger option.

    Reply
  2. Marina Warkentin

    April 18, 2017 at 9:36 am

    Hallo Lynn,

    ich hab schon einige deiner Rezepte ausprobiert und freue mich auch weitere auszuprobieren. Das Brot werde ich auch versuchen nachzumachen:) Am liebsten sind mir die süßen Rezepte aber da ich oft nicht weiß was ich kochen soll würde ich mich auch über ganz alltägliche Gerichte freuen, die man gut vorbereiten oder auf die schnelle kochen kann.

    Vielen lieben Dank

    Marina

    Reply
  3. Laura

    April 18, 2017 at 11:04 am

    Liebe Lynn, ich mag deine Rezepte und koche sie regelmäßig nach. Freuen würde ich mich über To-Go-Rezepte. Bin viel unterwegs, möchte wissen, was in meinem Essen drin ist und spare Geld und Verpackungsmüll. Wenn es dann noch die leckeren Sachen von deinem Blog gibt – perfekt! Der Topf von Le Creuset würde mich da auf jeden Fall gut unterstützen.
    Grüße, Laura

    Reply
  4. Alexis Handel

    April 18, 2017 at 11:57 am

    As we’re coming into winter in Sydney, I’d love some warming, vegan curry and stew recipes. I’ve recently gone from vegetarian to vegan, and have absolutely loved trying your recipes. It makes the transition so much easier when the foods I’m making are so nourishing and delicious 🙂

    Alexis

    Reply
  5. Manuela

    April 18, 2017 at 12:17 pm

    Hallo Lynn, ich liebe es deine Rezepte auszuprobieren. Dein Karotten-Zucchini-Brot hat mich auf den Geschmack gebracht, selbst Brot zu backen. So weiß man auch genau was drin ist und es ist total lecker! Ich würde gerne mehr Brot-Rezepte von dir oder auch kleinere Lunch-to-go-Varianten ausprobieren!
    Die Le Creuset Töpfe sind der Traum! Ich habe einen kleinen und möchte mir irgendwann noch einen großen zulegen – wenn man darin auch noch Brot machen kann, perfekt 😀

    Reply
  6. Sophia

    April 18, 2017 at 2:17 pm

    Hi Lynn,

    ich folge deinem Blog fast seit der ersten Stunde – nämlich ziemlich genau seit ich deine Schwester Maybritt in Münster kennengelernt habe (liebe Grüße!).

    Ich bin ein großer Fan deiner “Mains”, ganz besonders von den asiatischen Rezepten und würde mich demnach freuen in Zukunft noch mehr davon ausprobieren zu können. Super wäre es auch, wenn du Rezepte vorstellen könntest, die man auch kalt essen kann, bzw. die ich als Lunchpaket mit in die Uni nehmen kann.

    Liebe Grüße aus Köln!

    Reply
  7. Maja

    April 18, 2017 at 6:50 pm

    Such lovely recipe Lynn! Looove homemade bread!
    Maja xx

    Reply
  8. Meghan Finley

    April 18, 2017 at 7:37 pm

    This looks delicious!!

    Reply
  9. Martina

    April 19, 2017 at 9:54 am

    tolles Rezept, wird definitiv ausprobiert, vielen Dank. Vielleicht mit dem Braeter, der ist naemlich auch in meiner Lieblingsfarbe 🙂
    Viele Gruesse,
    Martina

    Reply
  10. Valentina

    April 19, 2017 at 11:07 am

    Liebe Lynn,

    ich würde unglaublich gerne den Bräter gewinnen. Ich schaue mir den schon länger in Küchenstores an, aber leider ist er aktuell für mein Studentenbudget einfach unvertretbar hochpreisig. Nun, vielleicht habe ich ja Glück – der Verlosungstag liegt an meinem Geburtstag und das wäre natürlich eine ganz besonders großartige Überrschung.. 😉

    Danke auch für das tolle Rezept – wird auf jeden Fall ausprobiert.

    Was ich mir noch gerne auf HLH wünschen würde? Zuerst einmal tausend Dank dir für die wunderbaren Rezepte und Posts – ich bin praktisch wunschlos glücklich. Vielleicht noch eine Sache: ich bin gerade ein totaler Fan von Gemüsesmoothies, in grüner oder auch roter (Beete) Form – hier wäre es klasse, die ein oder andere Anregung zu bekommen. Ich liebe den Geschmack und finde diese Säfte besonders im Frühling besonders toll, um damit in den Tag zu starten.

    Ganz herzlichen Dank dir und viele Grüße
    Valentina

    Reply
  11. Patricia Macmillan

    April 19, 2017 at 5:42 pm

    I love your recipes and beautiful pictures. Le creuset pot looks very useful..I have always wanted one! I would love to see some more soup recipes and stews. As I am cooking for a husband and son with rather large appetites I do enjoy things that might last for more than one meal!

    Reply
  12. Katharina

    April 20, 2017 at 8:38 am

    Liebe Lynn,

    das ist ein wundervoller Blog, den du dir aufgebaut hast. Ich mag die Vielfalt der Rezepte und finde es besonders toll, dass du die für den Körper positiven Eigenschaften aufgreifst und erklärst.

    Ich backe liebend gerne Brot und fände den Bräter super toll.
    Mach so weiter, einfach spitze! Ich bin gespannt auf kommende Kuchenrezepte und freue mich jetzt schon aufs nachbacken 🙂

    Herzliche Grüße

    Reply
  13. Korn

    April 20, 2017 at 9:00 pm

    Hallo Lynn, vielen Dank für Deine wundervollen und super leckeren Rezepte ! Ich wàre sehr dankbar für mehr Rezepte für Salate, die ich beim Arbeiten mitnehmen kann und wùrde mich riesig über einen
    Le Creuset topf freuen !!!
    Liebe Grüße
    Keana

    Reply
  14. Gina Melton

    April 20, 2017 at 9:18 pm

    Liebe Lynn,

    I have only discovered you recently. I am embarking on a new journey of exploring and experiencing the vegetarian diet. I am 51 years old and would like to improve my health through proper nutrition. I am excited to try your Whole-Grain Rye Bread.

    Thank you for the opportunity to enter your contest and sharing your passion for good health food!

    Alles Liebe
    Gina

    Reply
  15. Carlotta

    April 21, 2017 at 7:55 am

    Ich liebe deine Rezepte. Fast jeden Tag gibt es das Turmeric/Kurkuma Oatmeal bei mir zum Frühstück. Ich glaube ich würde mich sehr über Lunch-To-GO Ideen freuen. Ich bin mittags oft unterwegs in der Uni und will trotzdem lecker und gesund essen. Neue Ideen und Anregungen kann ich dann immer gebrauchen.

    Liebste Grüße
    Carlotta

    Reply
  16. Valeria

    April 29, 2017 at 9:29 pm

    So ein liebevoller Blog mit so köstlichen Rezepten und jetzt darf ich mir auch noch was wünschen <3 Ich würde mich über gesunde "Vor-dem-Fernsehse"-Rezepte freuen 😉

    Reply

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Hi Everyone!

Welcome to Heavenlynn Healthy. This is a place where I share my passion with the world - delicious healthy recipes. Everything you see here is made from scratch with non-processed natural foods. Most of my recipes are meat, dairy, gluten, and refined-sugar free, and they contain a list of all of the goodness that you will treat your body to by preparing and eating them. I hope you will love the website just as much as I do. If you have any questions, feel free to contact me or take a look at my philosophy. Have a healthy day eyeryone!

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Lynn is a Germany-based healthy foodie, holistic health coach, recipe developer, entrepreneur and positive thinker. She loves running, dogs, active life of all sorts and Asian food.

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