Spelt and Rye Bread

Spelt and Rye Bread

A delicious and easy seeded bread seasoned with Kikkoman Soy Sauce that you cook in an ovenproof pot. Tip: you can prepare the bread with any kind of seeds you like (chia seeds, oats, sesame etc.)

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  • Serves1 bread
  • Preparation Time20 mins
  • Additional Time1 hour proving
  • Cooking Time1 hour


  • 570 ml lukewarm water
  • 10 g yeast (fresh)
  • 400 g spelt flour
  • 400 g whole rye flour
  • 40 ml Kikkoman Naturally Brewed Soy Sauce
  • 3 tbsp. poppy seeds
  • 3 tbsp. pumpkin seeds (chopped)
  • 3-4 tbsp. sunflower seeds
  • butter for the baking pan


Preheat the oven to 220C. Stir the yeast with the lukewarm water. Put the flour with Kikkoman naturally brewed soy sauce into a bowl and knead it with the yeast and water mixture. Cover the bowl with a foil and let the dough rise for about 1 hour in a warm place. Take the dough out of the bowl and knead it briefly. Knead the pumpkin seeds, the poppy seeds and the sunflower seeds into the dough. Grease a pot (diameter 24 cm) with butter and put the dough into the pot. Bake the bread with the lid on for about 30 minutes, then take the lid off and bake it again for 25-30 minutes.

Delicious served warm.

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