Rye & Spelt Grain Bread (Getreidebrot)

READY IN: 3hrs 25mins
YIELD: 2 loaves


  • 1
    tablespoon active dry yeast
  • 1
    tablespoon dark brown sugar (I used muscovado)
  • 12
    cup water, tepid
  • 1 14
    cups milk
  • 18
  • 3 12
    cups rye flour
  • 2
    cups spelt flour
  • 12
    cup brown rice flour
  • 2
    tablespoons oat bran
  • 12
    teaspoon salt
  • 3
    tablespoons linseeds
  • 4
    tablespoons oatmeal, coarse


  • Mix the sugar & dried yeast together in a large bowl. Add the tepid water & let brew for 15 minutes.
  • Mix the milk & molasses together.
  • Heat a small frying pan on medium & gently heat the linseeds & oatmeal. Take off the heat once warmed through.
  • Add the milk & molasses to the yeast mixture & stir gently.
  • Put the flours in a bowl, along with the oatbran & salt. Add the milk & yeast mixture, and stir. The resulting mixture will be sticky.
  • Turn out onto a lightly floured bench & knead. You may need to add a little bit more rye flour, but don't add too much as the bread will be too dry. The dough will still feel a bit tacky. Knead for 5 minutes.
  • Gradually add the linseed & oatmeal mixture, kneading all the time. Total kneading time is about 10 minutes.
  • Cover the dough & let prove for about 1 hour, or until doubled in size.
  • Pre heat the oven to 190 degrees Celscius. I also put my pizza stone in then as well.
  • Knock down gently & shape into two loaves. Put each loaf on a sheet of baking paper, cover & let prove until doubled, about 1 hour. Spelt tends to rise quickly.
  • Gently move the loaves onto the pizza stone & cook for about 40 minutes, or until the loaf sounds kind of hollow when tapped. You may have to cook them one at a time, it depends how big your loaves turn out.
  • The bread will be dense and quite chewy, and is great served with cream cheese, cottage cheese or just toasted.