Oat bread with yeast

This oat bread recipe is perfect if you want to bake a healthy and moist loaf. It’s made with simple ingredients like rolled oats, is quick to prepare, and even baking beginners can make it successfully. It’s perfect for breakfast, as a sandwich for work, or for dinner with a tasty spread and cucumbers or salad.

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Oat bread with yeast

Moist yeast-raised oat bread with a fresh, light texture. Perfect as a snack with spreads or various toppings.

Course bread, Side dish

Keyword healthy, nutritious, oat flakes, simple, Spelt flour type 1050, Vegan, Yeast

Prep Time 1 hour hour 50 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 4 person

Ingredients

• 500 g spelt flour, Type 1050
• 10 g salt
• 42 g a cube of fresh yeast
• 300 ml water
• 100 g blended oats into oat flour
• 100 g whole oat grains
• water for cooking the oats

Instructions

• Cook the whole oats in water for 50 minutes until tender, then strain.
• Mix all the dry ingredients.
• First, mix the fresh yeast with a little lukewarm water in a cup, then add it to the dry ingredients and knead everything together with water. Be careful when adding the water, as the cooked oats are quite moist.
• Knead in the cooked oats. The dough should have a good, slightly firm consistency.
• Cover the entire dough and let it rise for 1 hour.
• Then transfer it to a lightly floured surface and knead it again.
• Line a loaf pan with parchment paper and place the loaf in it. Let it rise for another 25 minutes.
• Preheat the oven to 220 degrees Celsius (top and bottom heat). Make a slit in the center of the loaf and bake at 220 degrees for about 20 minutes. Then reduce the temperature to 200 degrees and finish baking. Total baking time: about 50–60 minutes.
• Remove the bread from the oven. The bread is done when you tap the bottom and it sounds hollow. Brush it briefly with cold water.

Tip

Steam helps the dough rise better during baking and creates a crispier crust thanks to the moisture in the oven. The dough should have visibly risen before baking, but it doesn’t necessarily have to double in size.

You can find more ideas for baking different kinds of bread in this section.

Interesting to know

Oats are naturally high in fiber, which helps keep oat bread especially moist and fresh for a long time. Since oats contain very little gluten. Oat bread with yeast often includes additional flour to help the bread rise properly and develop a firm crumb.

Ciabatta bread

The bread for all occasions. It is simply ideal as a side dish with stews or as a snack. Topped with various ingredients, the bread tastes great as a hearty dinner.

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Ciabatta bread

Ciabatta bread is a particularly tasty and full-bodied bread that melts in the mouth.

Course bread

Keyword Baking powder, dry yeast, herbs, red bell pepper, Soy sauce, Spelt flour, water, Whole spelt flour

Prep Time 2 hours hours 30 minutes minutes

Cook Time 18 minutes minutes

Total Time 2 hours hours 48 minutes minutes

Servings 2 person

Ingredients

• 150 g whole spelt flour
• 150 g spelt flour type 1050
• 9 g dry yeast
• 3 g baking powder
• 3 g salt
• 1 tsp soy sauce
• 1 tsp Herbs of Provence
• 1 pinch each of sweet paprika powder and chili powder
• 250 ml water

Instructions

• Make a soft and fluffy yeast dough from all the ingredients.
• Cover and leave to rise for approx. 2 hours. Stir briefly after 30 minutes.
• Then slide onto a floured surface.
• Use a pastry card to loosely fold the dough 2 – 3 times. Then shape into a slightly elongated shape.
• Place on a baking tray lined with baking paper and leave to rise again for approx. 20 minutes.
• Preheat the oven to 220 degrees Celsius top/bottom heat.
• Insert the baking tray and place a cup of hot water on top.
• Bake the bread for 15 minutes. Then let the steam escape and remove the cup with the hot water. Then finish baking for another 2 minutes at 200 degrees.

Notes

Tip

Bake the bread with olives or dried tomatoes in the dough. You can also make smaller loaves from the dough. This way you can always take them with you.

Interesting to know

What makes a good ciabatta? It should be crispy on the outside and soft and fluffy on the inside. The bread is prepared with plenty of water, which gives it its typical characteristics. In contrast to conventional wheat flour, wholemeal spelt flour is generally more crumbly. However, the mixture with spelt flour type 1050 makes it looser.

Onion bread

A hearty bread with onions that is moist on the inside and crispy and light on the outside. This bread is simply a poem. You can bite into it and enjoy it whenever and wherever you feel hungry.

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Onion bread

Hearty, delicious onion bread that melts in the mouth. On its own or with a delicious spread, this bread is unbeatably good.

Course bread

Keyword Date flour, fresh yeast, oil-free, Onions, Spelt flour type 1050, Spices, Vegan, water, Whole spelt flour

Prep Time 1 hour hour 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 2 person

Ingredients

• 150 g onions
• 0,5 tsp sweet paprika powder
• 1 pinch of date flour
• 1 pinch of ground caraway
• 125 g spelt flour type 1050
• 125 g whole spelt flour
• 3 g salt
• 20 g fresh yeast
• 200 ml water

Instructions

• Peel and finely chop the onions.
• Brown in a pan with water. See the article “Brown onions without oil” on my homepage.
• Finally, stir the paprika powder and date flour into the onions and brown again briefly with a little water.
• Dissolve the fresh yeast in an extra cup of lukewarm water.
• Put the flour, salt, caraway powder, yeast water and onions in a bowl and mix together.
• Then cover and leave to rise for approx. 40 minutes. The dough is very loose.
• Stir the batter once halfway through.
• Then, on a well-floured surface, carefully let the loose dough slide. It is best to use type 1050 spelt flour.
• Dust the dough again with a little spelt flour and then carefully fold the dough 2 – 3 times with a pastry card. First fold in half from top to bottom, then fold the other half from bottom to top. Then fold the whole thing from right to center and from left to center. Repeat this process 1 – 2 more times.
• Carefully place the dough on a baking tray lined with baking paper and leave to rise for another 5 – 10 minutes.
• The oven should be preheated to 220 degrees Celsius top/bottom heat beforehand.
• Place the baking tray in the oven. Place a cup of hot water on the tray. Bake together at 220 degrees for 20 minutes. Then let the steam escape, remove the cup of water and turn the oven down to 180 degrees. Bake for a further 5 minutes.

Tip

The dough for the onion bread can also be divided into 3 – 4 parts and then made into onion sticks and baked. If you like it even more savory, simply add browned onions to the top before baking or decorate with a little black cumin.

Interesting to know

You can also brown onions without oil. See this link “Brown onions without oil”.

Tomato bread

Tomato bread is a wonderful treat, but when buying semi-dried or dried tomatoes, make sure that they don’t contain too much salt. Unfortunately, most of them have too much. Once you’ve found the right ones, it will be a super healthy meal, as always.

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Tomato bread

The tomato bread is so tasty, moist and spicy. It's perfect with a spread or with soup and a vegetable dish.

Course bread

Keyword dry yeast, herbs, Oregano, semi-dried tomatoes, Whole spelt flour

Prep Time 3 hours hours 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 4 person

Ingredients

• 750 g whole spelt flour
• 8 g salt
• 9 g dry yeast
• 2 tsp sweet paprika powder
• 3 tsp italian herbs
• 2 tsp oregano
• 550 ml lukewarm water
• 50 g semi-dried tomatoes
• 50 g whole spelt flour extra to work in

Instructions

• Mix the flour with the dry yeast. Add the salt, paprika powder and herbs.
• Add water and knead the dough.
• Cut the semi-dried tomatoes into small pieces and knead into the dough.
• Cover and leave to rise at room temperature for 1 hour.
• Then slide onto a floured surface.
• Dust the dough with flour, knead it, stretch it twice, roll it up and then round it with flour.
• Line a round cake tin with baking paper. Pour in the dough. Cover and leave to rise again at room temperature for approx. 2 hours.
• In the meantime, preheat the oven to 220 degrees Celsius top/bottom heat.
• Place the baking tin with the dough in the oven. Bake uncovered at 220 degrees for 10 minutes.
• Then reduce the temperature to 200 degrees and bake for a further 20 minutes.
• Reduce the temperature to 190 degrees, cover the bread with another sheet of baking paper and finish baking. The total baking time is 55 minutes.

Notes

Tip

You can of course also use dried tomatoes. However, these usually have more salt than semi-dried tomatoes.

Interesting to know

Dried tomatoes are dried until they are almost completely dehydrated. This makes the taste sweeter and more concentrated. The texture is firmer. The taste of semi-dried tomatoes is also very intense, but they are softer in texture.

Olive bread

I prefer to eat it in the evening to round off the day. The bread is always a highlight and simply tastes good to everyone. Whether you eat it plain or with a spread and vegetables. The bread is always something special.

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Olive bread

Olive bread is somehow reminiscent of a vacation. A really hearty taste with olives and a savory spread on top. It's pure indulgence.

Course bread

Keyword dry yeast, herbs, oil-free, olive, salt, Vegan, water, Whole spelt flour

Prep Time 2 hours hours

Cook Time 45 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 3 person

Ingredients

• 450 g whole spelt flour
• 9 g dry yeast
• 5 g salt
• 3 tsp Herbs of Provence
• 50 g green olives
• 350 ml lukewarm water

Instructions

• Mix the flour with the yeast. Then add the salt and herbs.
• Add water and knead the dough.
• Cut the pitted green olives into smaller pieces and knead into the dough.
• Cover and leave to rise at room temperature for 1 hour.
• When the volume has doubled, let the dough slide onto a floured surface. Dust with flour and gently pull the dough twice and roll it up again to create a firmer structure. Then shape into rounds.
• Cover the dough again and leave to rise for approx. 30 – 45 minutes.
• Preheat the oven to 240 degrees Celsius top/bottom heat.
• Use an ovenproof dish with a lid and line with baking paper. Place the dough on top, cover and place in the oven. Turn the temperature down to 220 degrees.
• Bake for 30 minutes at 220 degrees Celsius.
• Then remove the lid, reduce the temperature to 200 degrees and bake the bread for 15 minutes.

Notes

Tips

The olive bread also tastes great with black olives. You can also bake small olive snails from the dough. You can take them with you anytime and anywhere.

Interesting to know

The difference between green and black olives lies in their degree of ripeness. Green olives are harvested before they are ripe. They have a firmer texture. Black olives hang on the tree longer until they are fully ripe. They are milder in taste and slightly sweet. They also have a softer texture. Olive bread tastes good with both types of olives.

Quark bread with yeast

I usually eat the quark bread in the classic way with one of my super tasty spreads. A quark bread is always something special. Here, the sour note of the yeast joins the sour note of the soy quark. A simply perfect combination.

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Quark bread with yeast

The quark bread with yeast is a super fluffy bread. It comes with fresh vegetables and various spreads to enjoy.

Course bread

Keyword dry yeast, Soy curd, Whole spelt flour

Prep Time 3 hours hours 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 4 hours hours

Servings 3 person

Ingredients

• 500 g whole spelt flour
• 7 g salt
• 9 g dry yeast
• 300 g soy curd
• 100 ml lukewarm water

Instructions

• Mix the flour with the salt and dry yeast.
• Add the soy quark. Fill up with lukewarm water. Knead everything thoroughly.
• Cover and leave to rise for approx. 1 hour. Then knead again.
• Cover and leave to rise for a further 1 – 2 hours.
• Place the dough on a floured surface and shape. Stretch the dough 1 – 2 times beforehand and roll it up again to make the structure firmer.
• Preheat the oven to 220 degrees Celsius top/bottom heat.
• Use an ovenproof dish with a lid. Place baking paper on top. Make a few incisions in the pastry. Cover and place in the oven. After 15 minutes, turn the temperature down to 200 degrees. After a further 15 minutes, reduce the temperature to 190 degrees. Bake the bread for a total of 50 minutes.

Notes

Tip

It is best to take the soy quark for the quark bread with yeast out of the fridge 1 hour in advance. If you don’t have soy quark, you can also use drained soy yogurt.

Interesting to know

Soy yogurt is best left to drain overnight in a fine-mesh sieve. This will give it a firmer consistency. The quark bread is also a great success.

Baguette with wholemeal spelt flour

A basic with so many dishes. A baguette goes well with any soup or stew, but can also be enjoyed on its own with a delicious spread.

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Baguette with wholemeal spelt flour

A baguette baked with wholemeal spelt flour. Simply cut off small or large pieces, top and enjoy.

Course bread

Keyword Date flour, fresh yeast, oil-free, Spelt flour type 1050, spelt semolina, Vegan, Whole spelt flour

Prep Time 1 day day 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 day day 1 hour hour

Servings 4 person

Ingredients

• 450 g whole spelt flour
• 300 g spelt flour type 1050
• 500 ml cold water
• 20 g fresh yeast
• 8 g salt
• 1 tsp date flour
• spelt semolina for shaping

Instructions

• Place the flour, yeast, salt and date sweetener in a large bowl and mix with the cold water. Then knead for at least 5 – 10 minutes. Either use a hand mixer with the dough hook attachment or preferably a food processor. The dough should feel soft and come away from the bowl easily. If necessary, add more water or flour.
• Cover the dough and leave to rest overnight. Either in the fridge or in a cold cellar.
• The dough will have risen nicely the next day. It should now be handled carefully so that the air in it remains in the dough. To do this, slide the dough onto a baking tray sprinkled with spelt semolina. Divide the dough into 3 pieces.
• Pull each piece apart slightly. Then fold the right half of the dough to the middle once, then fold the left half of the dough to the middle. Now flatten the dough a little and roll it up from the bottom to create tension.
• Roll each roll of dough to the desired length of the baguette and place it seam-side down on a sheet of baking paper. It is best to cut the baking paper into 3 pieces beforehand and then place on a baguette tray. Sprinkle lightly with spelt semolina. Then cover and leave to rise again for 1 hour.
• Preheat the oven to 220 degrees Celsius top and bottom heat. Place an ovenproof dish with a cup of hot water on the bottom of the oven. Make 3 diagonal cuts into each baguette with a sharp knife. The edges should not be cut through.
• Bake on the middle shelf of the oven for 10 minutes. Then reduce the temperature to 200 degrees Celsius and carefully remove the container of water from the oven. The steam should escape completely. Bake the baguettes for a further 25 minutes. Open the oven door from time to time to allow the steam to escape.

Tips

If you like your baguette softer and fluffier, you can bake it using only spelt flour 1050. You can also make smaller baguette rolls if you want to freeze them.

Interesting to know

The name baguette comes from the French and means something like long stick. It can also be called stick bread. In France, baguette bread is baked from wheat flour.

It is important to note that ruch flour may not be readily available in other countries, and there may be regional or local equivalents that have similar properties. If you can’t find ruch flour, you could try using another whole wheat flour as a substitute. I bake my ruchmehl bread with spelt flour type 1050.

Ruchmehl bread with spelt flour

As a substitute for the ruch flour made from wheat, my ruchmehl bread with spelt flour is made with spelt flour type 1050. Spelt flour type 1050 is a special flour that is made from the whole spelt grain. As a result, the germ and marginal layers of the grain are largely preserved. It is one of the darker and less processed flours, which means that it contains more nutrients and fiber than finer flours.

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Ruchmehl bread with spelt flour

Ruchmehl bread with spelt flour and baked with yeast. Particularly airy and light. Incomparable taste.

Course bread

Keyword fresh yeast, psyllium husks, ruch flour, Ruchmehl, salt, water

Prep Time 2 hours hours 40 minutes minutes

Cook Time 50 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 3 person

Ingredients

• 450 g Spelt flour type 1050 (or ruch spelt flour)
• 300 ml warm water
• 5 g psyllium husks
• 80 g water extra
• 10 g fresh yeast
• 5 g salt

Instructions

• Mix spelt flour type 1050 with 300ml of warm water and knead for 1 minute until a homogeneous dough is obtained. Then let rest covered for 1 hour.
• Mix psyllium husks with 80 g water and let stand for approx. 10 minutes so that the psyllium seeds can swell.
• Put the flour dough, the psyllium husks and the yeast (dissolve the yeast with a little warm water (approx. 3 tsp.)) and the salt in a bowl and knead everything with a food processor for approx. 10 minutes. Alternatively, knead well by hand. The dough is relatively soft. If the dough is too soft, then add another 1 – 2 tablespoons of flour.
• Cover and let rise for 1 hour. Then remove from bowl with wet hands. Transfer to a floured surface.
• Knead again briefly and form into an oblong loaf. Place the lower side over the upper side, as with a stollen. Place on a baking tray with baking paper. Cover again and let rise for 30 minutes.
• Preheat the oven to 240 degrees Celsius top and bottom heat. Insert the bread, reduce the temperature to 220 degrees. Place a container of hot water on the bottom shelf.
• Bake bread for about 50 minutes. After 20 minutes, reduce temperature to 200 degrees Celsius. After another 15 minutes, reduce to 190 degrees Celsius.

Notes

Tip

Using sourdough or a pre-dough will give a different taste and texture to the bread. Let the dough rest longer to give it time to develop flavor and texture. A slower fermentation process can improve the flavor.

Also take a look at my Ruchmehl rolls made from spelt flour.

Interesting to know

Spelt flour type 1050 and whole spelt flour can be well combined. This changes the structure of the bread and makes it firmer.

Potato bread with sourdough

Potato bread is a popular choice for bread lovers looking for something special. The bread usually has a soft, slightly moist crumb and a strong crust. Unlike potato bread with yeast, the sourdough gives the bread a slightly sour taste and which harmonizes well with the sweet, earthy flavor of the potatoes.

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Potato bread with sourdough

Potato bread with sourdough is the other variant to potato bread with yeast. But just as juicy and good.

Course bread

Keyword Potatoes, sourdough, water, Whole spelt flour

Prep Time 1 day day 45 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 day day 1 hour hour 35 minutes minutes

Servings 3 person

Ingredients

• 500 g whole spelt flour
• 300 ml water
• 7 g salt
• 100-120 g ready sourdough
• 250 g potatoes

Instructions

• Knead whole spelt flour with sourdough, salt and water and leave covered overnight.
• The other morning, peel the potatoes, steam and then press through.
• Add to the bread dough and knead well.
• Stretch and fold 2 times on a floured surface, then shape into an oblong shape.
• Cover the proofing basket with a cloth, dust with flour and place the dough inside. Dust again with flour and let rise covered for about 1 hour.
• Preheat the oven to 240 degrees Celsius top/bottom heat.
• Place a baking paper in a baking pan with a lid. Put the dough on it. The dough is very soft, so it is best to put one half of the baking pan with the baking paper on the proofing basket and then turn it over.
• Cut bread dough a few times.
• Cover with the 2nd half of the baking dish.
• Turn the oven down to 200 degrees Celsius and put the bread in.
• After 25 minutes, switch to 190 degrees Celsius and finish baking.

Notes

Tip

Mix pressed-through potatoes immediately into a smooth dough, then it is easier to knead into the potato bread with sourdough.

Interesting to know

Equal 2 good components combined in this bread. Sourdough and potatoes. What more could you want.

Whole spelt bread with sourdough

Whole spelt bread is made from unprocessed whole spelt flour. Unlike white flour, whole spelt flour contains all parts of the grain kernel, including the germ and bran. As a result, it contains more fiber, vitamins and minerals. The natural taste of the whole spelt bread with sourdough is preserved.

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Whole spelt bread with sourdough

Whole spelt bread with sourdough is juicy and tastes hearty due to the self-prepared sourdough.

Course bread

Keyword salt, sourdough, water, Whole spelt flour

Prep Time 18 hours hours

Cook Time 50 minutes minutes

Total Time 18 hours hours 50 minutes minutes

Servings 3 person

Ingredients

• 500 g whole spelt flour
• 100-110 g sourdough
• 5 g salt
• 300 ml water lukewarm

Instructions

• Mix all ingredients together. Knead dough briefly until it comes away from the bowl.
• Cover and let rest. After 1 – 2 hours, briefly mix everything again so that a homogeneous mass is formed. Then leave covered to rise overnight. The dough should not be too soft. Rather firmer.
• The other day, place the dough on a floured baking surface (it is best to use spelt flour type 630). Cover with flour. Shape the dough "round".
• The bread can be baked either round or oval. For elongated bread, shape the dough a little elongated. Then place in a proofing basket with the "cap" facing down. Line the proofing basket with a floured cloth beforehand. On top of the dough still cover with flour and let rise covered about 2, 5 – 3 hours. The dough has risen properly when the volume has increased significantly and the dough is elastic with a finger pressure.
• Preheat oven to 240° C top/bottom heat.
• Place a sheet of baking paper on the proofing basket. Then place half of an elongated baking pan on top. Turn the basket with momentum so that the dough lands on the baking pan with the baking paper.
• Cut the dough crosswise a few times with a sharp knife. Then cover with the 2nd higher half of the baking dish. Put in the oven covered.
• Turn down the temperature to 220° C. Bake in the oven for 50 minutes. After about 15 minutes to 200 ° C reduce the temperature. And after another 15 minutes finish baking at 190° C.

Tip

For those who do not have a proofing basket, simply place the dough in a bowl and cover with a cloth. Make sure that the cap is down. Or you can put the dough in a baking dish. However, here the bread should be baked covered with a baking paper. If you prefer a crispier crust, you should bake the bread open at the end. After baking, brush briefly with water.

When shaping in rounds, make sure that the dough is nice and tight at the end. Always rework with a little flour.

The bread is baked through when you tap the bottom after baking and it sounds hollow.

Interesting to know

Spelt flour should not be kneaded for too long.