Wholegrain Rye and Spelled Bread (the Recipe for Thermomix, But You Can Make It without It)

5 from 3 votes
Prep Time 10 minutes
Cook Time 50 minutes
Rest Time 1 hour
Total Time 2 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 15 kcal


  • 250 g Rye, ground
  • 250 g Rye, ground type 1150
  • 250 g Ground spelled type 1050
  • 30 g Sourdough, dried
  • 18 g Dry yeast
  • 0,5 tbsp Raw cane sugar
  • 120 g Seeds
  • 2 tsp Salt
  • 0,5 tsp Bread spice
  • 3 tbsp Vinegar, balsamic vinegar, or apple cider vinegar
  • 650 ml Lukewarm water
  • Box bread pan 30cm


  • 1. Put 250 g of rye grains into the Thermomix and grind for 4 sec / speed 10. Add rye and spelled flour as well as sourdough, yeast and sugar and mix for 1min / speed 4. Salt, seeds should be taken according to taste. I take: 40g pumpkin seeds, 20g sunflower seeds, 20g sesame seeds, 20g flax seeds and 20g walnuts. Bread spices, if you like, you can add (no need;) Gradually process the lukewarm water and the vinegar and a total of 6 minutes / level "Grain" symbol. Butter a loaf pan well. If you want, you can also sprinkle the remaining seeds on the ground. Pour in the dough. Here, too, various seeds can be sprinkled on the dough. Cover and leave it to rise in a warm place for 60 minutes. Preheat the oven to 220 degrees and bake for 50 minutes. During the baking process, a fireproof bowl filled with water should be placed on the baking tray. Here the bread is crispier. Let the bread cool down briefly and take it out of the mold, then the bottom of the bread will sweat.


Serving: 100gCalories: 15kcalCarbohydrates: 2.6gProtein: 0.9g
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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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