This spelt and rye herb bread makes an amazing accompaniment for warming soups.
I came up with this spelt & rye herb loaf just as the spring flowers were starting to bloom and thought that rather than make a bog standard loaf or cob, I would use my bundt pan to create a pretty spring-inspired shape.
However, you don’t need to go to so much trouble if you don’t feel like it – this spelt & rye herb bread could easily be baked in a loaf tin or moulded into any free-form shape.
I also love using different types of flour in my spelt bread, just to give a little variance in flavour. For this spelt & rye herb bread, I’ve used both wholegrain and white spelt flour along with some rye. However, if you are avoiding wheat, you can easily just use more spelt flour to replace it.
This recipe was originally published in April 2016. Photos and text have been freshened up and the post republished.
- 1 cup warm water
- 50g fresh yeast - see notes
- 3 tablespoons olive oil
- 1 teaspoon sugar
- 210g (1 + 3/4 cups) wholemeal spelt flour
- 90g (3/4 cup) rye flour
- 120g (1 cup) white spelt flour
- 1½ teaspoons dried rosemary
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder (go for more if you like the taste of garlic)
- 1 teaspoon salt
Dissolve yeast in the water, then add sugar and olive oil (if using dried/quick yeast, read the manufacturer's instructions). Leave the yeast to activate for around 10 minutes.
In a separate bowl, mix all flours, rosemary, garlic powder and salt. Add the liquid and combine. Empty the dough out on to a well floured surface (the dough at this point should still be very sticky). The key to good bread (in my opinion, any way) is only using just enough flour - too much will result in dry bread. This is even more important when you are making denser breads, such as this one. If you need more flour, add a little additional wholemeal a touch at a time.
Knead the dough for around seven minutes until it is smooth and nicely elastic. Place back in the bowl, cover and leave to rise in a warm place for around an hour.
Grease a bundt pan and pre-heat the oven to 200°C (400°F). Divide the dough in to eight pieces and roll into roughly equal balls. Place seven of the balls inside the bundt pushed up against each other. With the last piece, split it into smaller bits and push in between the gaps created by the larger balls. Sprinkle with a little dried rosemary.
Bake in the oven for around 25-30 minutes. Leave in the pan to cool slightly and then turn out onto a wire rack to cool completely. Enjoy!