Making your own bread at home is one of the most rewarding experiences in healthy cooking. This recipe combines the strength of spelt with the depth of rye, creating a dense, nutritious, and filling crumb that stays fresh for days. Thanks to the bread maker, the process is extremely simple, letting you enjoy truly whole-grain bread with minimal effort.
Estimated time: 3 hours and 35 minutes
Difficulty: ⭐⭐
Servings: 4 people (approx. 22 slices)
Ingredients
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350g whole spelt flour
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150g whole rye flour
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360g water
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1 teaspoon whole cane sugar
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25g fresh yeast
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2 tablespoons extra virgin olive oil
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1 teaspoon of Bonsalt
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50g seeds and kernels (flax, pumpkin, sesame, buckwheat)
Total Nutrition Analysis and Macros
Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Proteins | 0.0g | Tissue repair |
| Healthy Fats | 25.0g | Long-lasting energy | |
| Carbohydrates | 0.0g | Complex energy | |
| Key Minerals | Potassium (Bonsalt) | 0.2mg | Heart and muscle health |
| Sodium (Bonsalt 0%) | 0.0mg | Blood pressure control | |
| Vitamins and Other | Dietary Fiber | 0.0g | Improves digestive transit |
| Total Calories | 221.0 kcal | Energy value per serving |
Professional Step-by-Step Preparation
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Adding the ingredients: Place the warm water in the bread maker pan. Add the crumbled fresh yeast and the teaspoon of whole cane sugar to help it activate.
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Flour mix: Add the whole spelt flour and the whole rye flour. Add the two tablespoons of extra virgin olive oil and the teaspoon of Bonsalt .
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Programming: Select the whole-grain kneading program on your bread maker (it usually lasts about 3 and a half hours).
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Add-ins: When the machine beeps to signal extra ingredients, add the seeds and kernels. Chef's tip: Reserve a tablespoon of seeds to sprinkle on top just before the final rise; mist a little water over the surface so they stick.
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Finishing: Before the final rise and baking begin, carefully remove the bread maker paddles. This will prevent the bread from tearing when you take it out and will leave a much cleaner finish.
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Cooling: Once the program is finished, remove the pan and let the bread rest for 10 minutes before unmolding it. Place it on a wire rack to cool completely so the moisture doesn't soften the crust.
Nutritionist's Tips
This bread is an exceptional source of fiber, potassium, and essential minerals such as magnesium and iron. By using Bonsalt , we drastically reduce the sodium content, making it an ideal option for people who watch their blood pressure or suffer from fluid retention.
For best storage, keep it in a cloth bag. If you won't eat it all within a couple of days, I recommend slicing it and freezing it; that way you'll only need to pop the slices straight into the toaster to enjoy bread that tastes freshly made every morning.
Go ahead and make this recipe and share a healthy breakfast with your friends or family!
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