Whole grain Rye Bread


  • 500ml (2 cups) room temperature water
  • 1 teaspoon maple syrup or honey
  • 450 grams (3 cups) whole spelt flour
  • 150 grams (1 cup) rye flour
  • 60 grams (1/2 cup) rolled oats
  • 25 grams (1/4 cup) cocoa powder
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon dry yeast** or 100g active starter, see notes


  • In a large mixing bowl, whisk together the water, maple syrup, and active starter or fresh yeast if using that option.
  • Add the spelt, rye, oats, cocoa, and salt to the bowl. Add the dry yeast to the dry ingredients as well if that’s what you’re using. Stir with a wooden spoon to combine, mixing until no visible streaks remain.
  • Cover the bowl with a lid, cutting board, or tea towel and let it sit for 12-15 hours at room temperature. It will at least double in size during this time.
  • In the morning, grease* a 30 cm / 12 inch bread pan or line it with paper. Scrape the dough into the pan, and then press it down evenly (wet hands work well).
  • Cover the dough with a clean dish towel. Let it rest again for 1-2 hours at room temperature.
  • Heat the oven to 200C (400F). Once the oven is hot, place the bread on a middle rack and bake for 40-45 minutes. The crust will be hard and sound hollow when tapped once the bread is done baking.
  • Remove it from the oven and place the pan on a metal rack to cool for 20-30 minutes before removing it from the pan to cool completely. The loaf will keep well for a week at room temperature, best stored in a cloth bag.

Leave A Comment

Your email address will not be published. Required fields are marked *