Spicy spelled bread

Ayurvedisches Kraftbrot: Würziges Dinkelbrot selbst gebacken!

Don’t forget to always toast the bread!


  • ½ cube (20g) fresh yeast

  • 500ml warm water

  • 260 g whole spelled

  • 150 g spelled flakes or oat flakes

  • 60g sunflower seeds

  • 50 g pumpkin seeds

  • 50g flax seeds

  • 2 tsp rock salt

  • ½ tsp whole caraway

  • ½ tsp whole fennel

  • ½ tsp whole coriander

  • 2 tbsp naturally cloudy apple cider vinegar

  • 1 tsp sunflower oil


  1. Crumble the yeast into the lukewarm water, stir in a little and let it activate briefly. Line a loaf tin (25 cm) with baking paper.

  2. Grind the spices and add them to the dry ingredients. Mix everything together, add apple cider vinegar and yeast water.

  3. Knead into a dough in a food processor for about five minutes, pour into the loaf pan and distribute evenly. Now let the dough rest in a warm place for an hour. Add a few oat flakes or sesame seeds and brush with a little oil.

  4. Bake at 200°C top and bottom heat for 60 minutes. Remove the bread from the tin and let it cool completely.

My dosha tip: Bread is rarely found in Ayurvedic cuisine because it is considered difficult to digest and dry. The best way to counteract this is with vegan spreads (e.g. avocado spread) or jam. Bread is most suitable for Pitta.

Genieße einen Agni Tee zu deinem ayurvedischen Dinkelbrot für eine starke Verdauungskraft.