Bake Spelt & Buckwheat Bread with Me

EN • A few days ago, I tried this spelt & buckwheat bread at a friend’s place, and wow — it immediately stole my heart. The first bite was that perfect combination of nutty, earthy buckwheat flavor and soft, slightly sweet spelt. I knew I had to try making it myself. Baking bread can feel intimidating, but this one? Totally approachable. I loved the process — the kneading, the dough slowly puffing up as it rises, and that moment when you pull a golden loaf out of the oven and the whole kitchen smells like comfort. There’s something so satisfying about making something from scratch that nourishes both body and soul.

DE • Vor ein paar Tagen habe ich bei einem Freund dieses Dinkel-Buchweizen-Brot probiert und wollte es danach selbst mal ausprobieren. Der erste Bissen hatte eine schöne Mischung aus nussigem Buchweizen und weichem, leicht süßem Dinkel. Brot backen wirkt oft kompliziert, aber dieses hier ist eigentlich ziemlich machbar. Es war interessant, den Teig zu kneten, zu sehen, wie er aufgeht, und dann das fertige Brot aus dem Ofen zu holen, während die Küche gut duftet. Es ist einfach schön, etwas Selbstgemachtes zu essen, das sättigt und gut schmeckt.

Here's what I learned from making it

Flours matter: The spelt gives it softness and a slightly sweet flavor, while buckwheat adds that nutty depth. Don’t skip either.
Patience is key: Letting the dough rise properly makes all the difference. I like to give it a little extra time if it seems sluggish — it always rewards you.
Olive oil is optional but magic: Just a tablespoon or two makes the crumb softer and gives it a subtle richness.

Ingredients

Instructions

250 g spelt flour
150 g buckwheat flour
1 tsp salt
1 tsp sugar or honey
1 packet (7 g) dry yeast
300 ml lukewarm water
1–2 tbsp olive oil (optional)

Mix the dry ingredients in a bowl.
Activate the yeast in lukewarm water until frothy.
Combine & knead until you have a sticky dough, then knead 5–7 minutes until smooth.
First rise: Cover and let the dough double in size (1–2 hours).
Shape the loaf and let it rise again, covered, for 30–45 minutes.
Bake at 220°C (425°F) for 25–30 minutes until golden and hollow-sounding.
Cool before slicing — it’s tough, but trust me, it’s worth it.

A few personal touches I’ve added over time: sprinkling seeds on top before baking, brushing the crust with a little water for extra crispiness, or even adding a handful of oats to the dough for texture. Every time I slice into this bread, I feel a little glow of accomplishment — and the first bite? Always heavenly. If you’ve been hesitant about baking bread, start here. It’s forgiving, delicious, and honestly, kind of addictive.