Fast spelled wholemeal bread


Preparation time: 1 hr. 10 min.
Cooking or baking time: 1 hour 15 minutes
Total preparation time: 2 hours 25 minutes

Fast spelled wholemeal bread: Although I've been baking bread with sourdough for many years, or even decades, I occasionally reach for a ready mix (if it's supposed to be faster).

Recently I discovered a baking mix for spelled wholegrain bread at Kaufland, which I would like to recommend to anyone who likes to cook their own, very tasty and I think (with 80% spelled wholemeal flour!) Also a healthy wholemeal bread.

The baking instructions for this bread have changed a bit for me, and the result was a very delicious, loose bread with a wonderfully crunchy crust.


  1. For my big box shape (35 cm long and 10 cm high) I put the entire contents of the package (1 kg) in a large mixing bowl, then I mix plenty of caraway (a bit mortared) and (depending on your preference) sunflower and pumpkin seeds, linen and / or sesame seeds, etc., and add 700 ml of lukewarm water. The whole is kneaded with the kneading hook of the hand mixer until everything is well mixed and the dough detaches itself from the edge of the bowl. Now I cover the bowl with a damp dishcloth, put it for about half an hour in the 30 degrees warm oven and let the dough go.
  2. When the dough volume has increased, I put the dough in the box-shaped box and smooth the surface with the damp back of a tablespoon. The spoon must be submerged again and again in water, so that the surface becomes nice smooth and damp, because that gives afterwards the crunchy crust!
  3. Then I cover the mold with baking paper and put it again to go the dough about 20 to 40 minutes in the up to about 50 degrees preheated oven, until the volume has increased by half and almost reached the upper edge of the mold ,
  4. Then I set the temperature of the oven first to 230 degrees and to the bottom of the oven a heat-resistant vessel with water. After about 10 to 12 minutes (may vary depending on the oven), when the temperature is reached, I reset the temperature to 200 degrees and then bake the bread for another 60 to 65 minutes.
  5. Now I turn off the oven, leave the bread for 10 minutes with the oven door closed and then again 10 minutes with half open door in the oven.
  6. Only then do I take the bread out, loosen it from the mold and let it cool on a wire rack.

Another tip: If you do not have a big box shape, you can also bake 2 smaller breads!

I wish you a lot of fun baking and especially during the subsequent enjoyment!

The long preparation time results only by the rest periods of the dough.

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