Spelt-rye crust

by Bartuğ

That lovely smell of freshly baked bread in your house – isn‘t it great? Today I have a new tasty recipe for bread.

As my mother gave me approx 2 kg of pumpkin seed, I had to use them in a new recipe. So I created this delicious, nutty spelt-rye bread which is easy and uncomplicated to bake.

This one goes with a small amount of yeast and after one day it‘s still crispy on the outside and soft inside – just the way we all love it.

And now „Bon appetit“ and have fun while trying this recipe by yourself.

Spelt-rye crust

Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 2.010 calories 50 fat
Rating: 5.0/5
( 1 voted )


  • 10 grams Yeast
  • 10 grams Honey
  • 250 grams Water
  • 1½ tsp Salt
  • 1 TL Baking malt, selfmade or bought
  • 330 grams Spelt flour (Type 1050)
  • 70 grams Rye flour (Type 1150)
  • 20 grams Linseed
  • 80 grams Pumpkin seed


Give yeast, water and honey into the mixing bowl and stir for 2 minutes/37°C/speed 2.

Add the remaining ingredients and knead on Interval/Knead function for 3 minutes.

Let the dough rest for 1 hour in a separate bowl in a warm place.

After that you can can fold your dough and give it a shape. Now you can plut it in a greased baking pan with lid on top.

Place the pan in your cold oven and bake for 1 hour at 230°C top/bottom heat. If necessary you can remove the lid 5 minutes before the end of the baking time so your bread will be even more crispy.

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