Spelled Rye Bread with Flaxseed & Amaranth

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 278 kcal


  • 250 g Wholemeal spelt flour
  • 100 g Wholemeal rye flour
  • 1 packet Dry yeast
  • 7 g Rye sourdough in a bag
  • 1 tsp Salt
  • 1 tsp Honey
  • 20 g Linseed
  • 20 g Amaranth
  • 170 ml Milk warm
  • 2 tbsp Oil
  • 2 tbsp Water


  • Mix the flour, dry yeast, sourdough, salt, flaxseed and amaranth together.
  • Then add milk, oil and honey and knead well! Let rise in a warm place, covered, for approx. 30/45 minutes!

Preheat the oven to 250 degrees!

  • Knead the dough again and shape it into a loaf! Place on a baking sheet lined with baking paper and put some water (about 4 tbsp) around it!
  • Bake the bread in the oven for about 15 minutes! Then switch back to 200 ° degrees and bake again for about 30 minutes! The bread is ready when it sounds hollow when you knock on the bread base!
  • Let it cool down!


Serving: 100gCalories: 278kcalCarbohydrates: 32.7gProtein: 8.1gFat: 12.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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