Recipe for spelled bread - tasty and healthy

spelled bread recipe

I mentioned to you that we eat homemade bread at home. Initially, our mother baked it for all of us, and today it is baked by herself without any problems. It is delicious, almost always fresh and very healthy. Made of flour straight from the mill, like Saint Hildegard's. It is almost the only bread we eat in our home. This is our family bread, baked for the love of children, grandchildren and… health.


We bake bread regardless of the circumstances. We feel that in this way we give our family the best. I really regret that it is so hard to buy good, tasty and healthy bread. No enhancers. Not baked in deep-frozen dough ... for 6 months frozen. Initially, it was hard for me to switch to baking bread at home and we were lucky that the delicious Mamuniowy bread came to us once a week. Today, we have managed to work out time to bake fresh bread more often, to save the frozen ones as a last resort. Today, together with my Maja, we will tell you how to bake it yourself.



  • spelled flour 700 - 500g + spelled flour 2000 - 500 g (darker bread) or spelled flour 700 - 1000g (lighter bread)
  • fine yeast - 50g or dried powdered yeast - 2 packages (one for 0,5 kg of flour)
  • 800 ml warm water
  • 2 teaspoons of crude and non-iodized salt
  • 2 teaspoons of spirit vinegar
  • clarified butter - to grease the molds
  • spelled bran - for pouring greased molds


Initially, we bought flour in a mill in Pruszcz Gdański, then we ordered it online from another mill - it is very important that the flour comes from crops from Saint Hildegard. Then it will most likely be real, healthy spelled, not a "fake".



  • put 500g of 700g spelled flour and 500g of 2000 spelled flour into the bowl, add 2 teaspoons of salt
  • Pour 200ml of water into two glasses and add 25g of yeast to each glass with water, leave it aside for 5 minutes for the yeast to dissolve


  • at this time, we grease molds with clarified butter and sprinkle with spelled bran


  • after dissolving the yeast, mix them in a glass and pour them into a bowl


  • to 400ml warm water we add 2 teaspoon of spirit vinegar and pour into a bowl


  • Mount the bowl on the food processor with the appropriate bread stirrer and put it on the 1 gear for 20 minutes


  • after 20 minutes, we change the gear of the food processor to 2, on which the robot works another 10 minutes.

If you do not have a food processor, you can knead the dough by hand in a bowl for 15 minutes.

If you have a Thermomix, I set it to knead bread for 15 minutes - the Thermomix dough is more airy, the dough rises higher and the bread is tastier.
However, due to the size of the dish, you must divide the recipe in half and bake one bread at a time.


After finishing the robot work, the dough looks as follows:


Knead the dough with a wet hand into a plastic bowl, also moistened with water (so that the dough does not stick the bowl must be wet).


Place the bowl with the dough on a large terry cloth, cover it with a cotton cloth and leave it to rise for about 15-20 minutes depending on how warm we have in the room (the warmer, the shorter).


After 15-20 minutes, we divide the dough into two equal parts in a bowl and place each one with wet hands into a separate mold.

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After putting the dough, place it again on a cloth towel, cover it with a cloth and leave it to rise for about 20 minutes. The dough should fill the molds.


During this time, we heat the oven to 230'C. Set the grill in the oven at level 2.


After rising the dough in molds



We put them in a preheated oven at 230'C.


Bake the bread for 15 minutes at 230'C, then reduce the temperature to 200'C, open the oven and brush the bread with a brush dipped in cold water. And all this to make the crust of the bread crispy.


We close the oven and bake for another 40 minutes at 200'C.


After 40 minutes, we remove the bread from the oven:


Throw it out of the molds on a cotton cloth, put it upside down to evaporate.


After a while we cover it with a cloth and ... preferably only after about 8 hours it can be eaten, then it will give us more good.


Who wants a slice?

Leave a comment:

  • Iwona

    Aga, I did everything as it is written, but I think something went wrong. I haven't grown the dough at all and it looks divine for you. Practically, after baking, a flat cake came out 🙁 What did I do wrong? Does the ambient temperature in the kitchen matter?

  • 11.05.2021

    It looks great. I will definitely try.

  • 30.09.2020

    Eating healthy is very important and it is a good idea to make use of this recipe above. Remember to only buy products in stores that are worth the price. Everything we eat affects our health.

  • 21.07.2020

    It grew up great, I often have problems with rising the bread, I don't know what it depends on 🙁

  • 21.05.2020

    The bread looks appetizing!

  • Ania

    I have one question, can you add some seeds, e.g. sunflower, seed and in what quantity?

    • Agnieszka Kudela

      You definitely can! I never add, but I think I would give about 1,5-2 tablespoons of seeds per kg of flour.

  • Ania

    as I promised I write:}
    bread came out wonderful, beautifully grown, it tastes insanely real homemade bread and at the same time healthy
    thank you very much for the recipe :)

    • 15.05.2020

      It looks great. It probably tastes good too. It must smell nice throughout the house.

  • Ania

    It grows in molds, I will write how it is baked.

  • 15.04.2020

    I think today I will make the bread you provided in the recipe! In the end you have to act 😉

    • Agnieszka Kudela

      Cool! Let me know how it turned out 🙂

  • Ann

    Hey, I'd like to try a recipe. How much dried yeast to add?

  • Jola

    I baked this bread with children, now we have so much time going on for us. Every day we bake something different, but the bread came out really delicious!

  • 24.03.2020

    I really like the style in which you wrote this recipe. Everything is written clearly and understandably. To the extent that even a culinary layman like me will be able to prepare such a bread at home. At least I hope so.

  • Zosienka

    How beautifully you prepared everything <3 I also add such seeds, but before that I scratch them -

  • Patricia

    How do you set the oven? for hot air or up and down heater

    • Agnieszka Kudela

      Simply. Up and down 🙂

    • Patricia

      Thank you: * And when you give instant yeast, you also give 800 ml of water to flour? Then you give up to 800ml of water 2 teaspoons of vinegar Yes?

    • Agnieszka Kudela

      Yes! You have to do it by feeling. I pour 3,5 glasses of water with 2 teaspoons of vinegar and look at the consistency of the dough. It should be quite thick, if it is, it does not add more water, and if it is too thick, then I add a little water and watch - it really depends on the moisture content of the flour. If it is wet, you need less water - if you bring flour from the store and bake bread at once, even 3,5 glasses of water is enough, and if it gets rid of it in the cupboard and next to the stove, after some time you have to give 4 full glasses of warm water because the flour is already very dry and needs more water.

  • Gambling

    Can yeast be replaced with soda or baking powder? Unfortunately, I have yeast allergies 🙁

  • Gambling

    Can yeast be replaced with soda or baking powder? Unfortunately, I have yeast allergies 🙁

  • Ivai Q

    I baked from one serving today .. GREAT! 😀 And I will not mention how I made my husband's eyes grow! The dough is so perfect as a "base" that I will bake another loaf with some seed filling 🙂

  • Magdalena

    And I have a question, if I would like to make dough in only one mold, can I freeze the other part?
    Thank you in advance for your answer.
    Best wishes

    • 01.09.2016

      You can definitely freeze the baked bread - I practice it and after defrosting it is delicious and crispy, wonderful. I have never frozen a cake, it is always already baked. But if you dare to try, let me know of course 🙂


    It looks beautiful. Once, my mother used to bake bread, but now we eat so little bread, and we're still on the run, so we don't bake alone. In addition, something I did for the old years, that wholemeal bread and milk shakes, which I used to love now are hard to come in, and I regret very much.

  • 19.10.2015

    Oh my! But it looks good… it probably tastes too. I absolutely have to try the recipe… just have the right flour. We go to the bakery in Obłuże (where we lived until recently) once a week and buy a supply for a week. The local bread is the only one with taste. Best regards!

  • 19.10.2015

    Interesting recipe, I haven't baked spelled at home yet. I have to try 🙂 I also can't imagine eating other bread than what we bake at home. For a change, I bet on sourdough bread, it's probably even more valuable than yeast. Recently, I showed on my blog my homemade wheat and rye bread with additions. I envy flour straight from the mill!

    • 19.10.2015

      Cool! I am glad that more and more of us care about what they eat. For us, sourdough bread is unfortunately too heavy and some sensitive bellies in our family do not feel good about it, which is why we bake in yeast.

    • Amelia

      Does this bread come out sticky?

    • 26.12.2015

      No, it's not sticky. It happens sticky if the flour is damp - then it has to be dried in a baking tin on the radiator for a few days.