This spelt and rye herb pull apart bread makes an amazing accompaniment for warming soups.
I came up with this 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 could easily be baked in a loaf tin!
I also love using different types of flour in my bread, like this rustic rye cob, just to give a little variance in flavour, and for this one, I’ve used wholemeal, rye and spelt.
I particularly love spelt for its taste and also because although it is not gluten free, it seems easier on my gluten sensitive tummy. If you aren’t overly familiar with spelt and its benefits, have a read of this great explanation from The Spelt Bakers.
Naturally it is a little denser than white flour breads but I like the nutty, fuller flavour of darker flours.I wanted this bread to accompany my spicy carrot, turmeric and coriander soup but it would go amazingly well with any soup. If you are looking for soup recipes, have a look at these 16 awesome soups for inspiration.
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 bread flour
- 90g (3/4 cup) rye flour
- 120g (1 cup) 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!