If you find the taste of rye bread a bit too strong for your liking, you should give this recipe a try. Replacing half of the rye flour with spelt flour means you still get that distinctive rye taste but in a more subtle package. Buttermilk also helps tame that grain's flavor while also producing a more tender result. Before baking, brush the loaf with milk and sprinkle with a blend of seeds, such as the sunflower seeds, black sesame seeds, and flax seeds shown here.
- 250 grams rye flour (whole)
- 200 grams spelt flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 deciliters buttermilk
- seeds (to decorate)
- Preheat oven to 460°F. Line a baking sheet with parchment paper.
- Prepare the buttermilk by adding a few drops of lemon juice to the milk and set aside for 10-15 minutes before using. (* 1 teaspoon of lemon juice for every cup of milk).
- Place all the dry ingredients in a bowl and add the buttermilk, stirring quickly and working the dough a bit.
- With floured hands, shape the dough into desired shape. Make some cuts into the loaf, brush with a little water or milk and sprinkle with a mixture of seeds (for example: sunflower, black sesame seeds and linseed).
- Bake for about 30 minutes until golden brown.