Wholemeal, Spelt and Rye Herb and Garlic Pull Apart Bread

Wholemeal Spelt and Rye herb and garlic bread

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.
Wholemeal, Spelt and Rye Herb and Garlic Pull Apart Bread
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!
Wholemeal, Spelt and Rye Herb and Garlic Pull Apart Bread
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.

Wholemeal, Spelt and Rye Herb and Garlic Pull Apart Bread

I wanted this bread to accompany a simple soup (my Creamy Onion and Carrot and Coriander would also go perfectly) and therefore decided to add a touch of garlic and rosemary to jazz up the taste a little.

Wholemeal, Spelt and Rye Herb and Garlic Pull Apart Bread

Wholemeal, Spelt and Rye Herb and Garlic Pull Apart Bread

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  • 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
  • NOTES:
  • I use fresh yeast in my bread. Here's some help if using dried or quick yeast.


~ 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. If you are new to bread, or would like some help, have a read of my easy to follow tips!

~ 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!

Wholemeal, Spelt and Rye Herb and Garlic Pull Apart BreadWholemeal, rye and spelt herb and garlic pull apart bread


4 thoughts on “Wholemeal, Spelt and Rye Herb and Garlic Pull Apart Bread

  1. Great! I love using different flours...these days I'm eating only rye bread, so these bread recipes will definitely get a whirl in my lazy woman's bread maker! :-)
  2. Your bread always looks so amazing. ! I have never used spelt before, so that will be a nice change. I am also still trying to track down fresh yeast! (I may just have to sub it with instant...what do you think? do you think there will be a significant difference in texture or anything?
    1. I don't think it makes a lot of difference - I know some people just can't get hold of fresh yeast but it is in our local supermarkets here so just as easy for me to use. I love the smell, that's why I prefer it over dried yeast!

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