Rye-Spelt Sourdough Bread

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recipe by Katja B

  • Time icon
    Total Time
    3hrs 40mins
  • Serves icon
    Serves
    20
  • Calories icon
    Calories
    42
based on 9 ratings

A delicious, basic sourdough bread recipe that can be adjusted with your own ideas and ingredients. Feel free to add caraway seeds, spices or mixed seeds to your taste or try this recipe with different bread flours. Just remember, that you'll need to double the amount of sourdough starter if you want to bake a 100 % rye bread. Before you start, ensure that all ingredients have room temperature. User generated recipes have not been tested by Kenwood.

recipe updated May 7, 2025

Ingredients

  • Water icon
    Water
    300 ml
  • Salt icon
    Salt
    1 ½ tablespoons
  • Sourdough starter icon
    Sourdough starter
    75 g
  • Rye flour icon
    Rye flour
    250 g
  • Spelt flour icon
    Spelt flour
    250 g
  • Dried yeast icon
    Dried yeast
    10 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Loaf pan - 25cm (10")

Step preview

  1. Grease a clean loaf pan then set aside
  2. Attach the Dough Tool
  3. Add water, salt, sourdough starter, rye flour, spelt flour and dried yeast to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Knead with splashguard fitted - 10 min, Speed 1
  6. Remove the Dough Tool
  7. Prove with splashguard fitted - 20 min, 30°C, Speed OFF
  8. Transfer dough to loaf pan
  9. Cover with a clean tea towel
  10. Prove until doubled in size - 2 hr
  11. Pre-heat oven - 220°C
  12. Score the top of the dough with a sharp knife
  13. Bake - 15 min, 220°C
  14. Bake - 45 min, 180°C
  15. Serve
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