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.

Bread with black beans and arugula

So simple and so delicious. The nutritious wholemeal spelt bread with an incredibly tasty tomato sauce and beans. Complemented by arugula it is perfect. Indulgence can be so simple.

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Bread with black beans and arugula

Black beans in a delicious tomato sauce. Served with a hearty sourdough bread with arugula salad. Whenever you need to go fast.

Course bread and rolls, main course

Keyword beans, black beans, Bread, rucolasalat, Spices, Tomatoes sauce

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 1 Person

Ingredients

• 1 can of black beans
• 1 glas of tomato sauce
• 4 – 5 slices of sourdough bread
• 1 portion arugula
• 3 tsp paprika powder
• 2 tsp curry powder
• 0,5 tsp onion powder and garlic powder each
• 1 pinch of turmeric powder, chili powder,
• salt and pepper to taste

Instructions

• Season the tomato sauce with the spices.
• Strain beans and add to tomato sauce.
• Heat everything.
• Wash arugula, cut bread into slices.
• Arrange everything together and enjoy.

Tip

The bread with black beans and arugula can also be made with other types of beans and a tomato sauce. Try also kidney beans and white beans.

Interesting to know

Who doesn’t know this? Work is over, you just have to hurry home and finally have some free time. Free time? If it weren’t for the hunger. Now we have to cook something. But what? Something that is quick and easy to prepare.

Red lentil spread with curd bread

The red lentil spread with quark bread is a simple, super tasty meal which I like to enjoy in the evening or often have on the go. The small slices offer to take it also as a short snack for in between. You can also use a different spread for variety, this one is very tasty for example. Or you can scroll a bit through my sauces, spreads and dips.

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Red lentil spread with curd bread

Red lentil spread with curd bread and various vegetables and chives. The perfect meal in the evening or in between.

Course bread and rolls, spread

Keyword Bread, oil-free, red lentils, salad, spread, tomatoes, Vegan, Vegetables

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 1 person

Ingredients

• 150 g red lenses
• 450 ml water
• a little turmeric powder, curry powder
• salt and pepper to taste
• other spices to taste
• 6 – 8 slices of curd bread or other bread
• red and yellow tomatoes
• some chives

Instructions

• Wash the lentils and then simmer with the water for about 12 minutes until tender.
• If there is still too much water in the pot with the lentils, strain it off. The mass should be rather thick than liquid.
• Using a hand blender, puree everything.
• Then season to taste with the spices.
• Let the spread stand for a while. It then thickens even more.
• Curd bread cut into slices. Or even other bread. According to taste and preference.
• Serve with tomatoes, chives or other vegetables.

Tip

Red or even yellow lentil spread tastes great on various types of bread, such as sourdough bread, potato bread or even on rolls. Supplemented with tomatoes, peppers or cucumbers, the meal is perfect. Instead of chives, try arugula salad. Tastes wonderfully aromatic. The red lentil spread with quark bread is a pure pleasure.

Interesting to know

My daily menu always includes different types of lentils or beans. My red lentil spread with curd bread is a variation.

Stuffed toasts

My toasts were topped with chickpea spread, mushrooms, peppers and tomatoes. Then toasted in the sandwich maker. The imagination knows no limits. It’s also very tasty with a white bean spread. By the way, the best toast bread is here.

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Stuffed toasts

Stuffed toasts are incredibly delicious. My version with a chickpea spread is simply brilliant.

Course main course

Keyword Bread, cucumbers, filled, oil-free, salad, spread, toast bread, Vegetables

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 1 person

Ingredients

• 8 slices of toast bread
• mushroom from the jar
• 1 red bell pepper
• 2 – 3 tomatoes
• 1 half fresh cucumber optional
• 150 g chickpea spread or other spread
• Add cucumber slices and leaf salad optional

Instructions

• Baked toast cut into thin slices.
• Preheat the sandwich maker.
• Spread spread on each slice.
• Bell pepper and tomatoes wash, cut into small pieces and put on one half toast. Mushroom as well.
• Place the 2nd half toast slice on top of the 1st half.
• Place a sheet of baking paper in the sandwich maker. Place the double toast on top. Fold the other half of the baking paper over it.
• Close the lid of the sandwich maker and toast everything.
• Eat cucumber slices and leaf salad with it or toast with it.

Tip

You can also spread the toast slices with spiced tomato sauce. Whole cooked beans also work great as a filling.

Interesting to know

I really enjoy eating stuffed toasts in the evening to end the day.

Red lentil spread

What could be better than a delicious and above all quickly made spread. Add a fresh loaf of bread and the meal is perfect. Try also once my lupine spread. You will be thrilled.

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Red lentil spread

Red lentil spread on hearty sourdough bread. Spicy tuned with various spices.

Course spread

Keyword Bread, oil-free, red lentils, Rolls, salad, Spices, Vegetables

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 1 person

Ingredients

• 150 g red lentils
• 450 ml water for cooking the lentils
• Salt and pepper to taste
• some turmeric powder
• some curry powder
• some cumin
• some onion powder
• Schnittlauch optional

Instructions

• Wash lentils and bring to a boil with the water in a pot, then simmer gently until tender.
• Pour off excess water.
• Mix mass with blender.
• Season to taste with the spices.

Tip

Prepare lentil spread earlier and let it stand. The longer it stands, the firmer it becomes. However, care should be taken that there is not so much water on the lentils before pureeing.

Interesting to know

Lentils not only taste good, but they are also extremely healthy.

Naan bread without yeast

A super light and tasty bread that you can use in many ways. It’s best filled with lettuce, tofu or tempeh and topped with a delicious soy yogurt sauce. This is one of my favorite dishes. With a little practice, you can get these wonderful patties baked quickly. The important thing is to either roll them up or put them in small bowls right after baking to shape them and of course cover them with a wet cloth. They do dry out very quickly and afterwards you can’t shape them because they will break. But with a little skill you get great flatbreads.

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Naan bread without yeast

If it should go once fast, then a Naan bread without yeast offers itself. This saves the rising time of the yeast dough. Simply mix flour with baking powder, add soy yogurt and the basic substance of the flatbread is made.

Course bread and rolls

Keyword bake it yourself, Baking powder, Bread, Pita bread, quick, Soy curd, Soy yogurt, Vegetable yogurt, Whole foods, Whole spelt flour

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 1 person

Ingredients

• 150 g whole spelt flour
• 1 tsp baking powder
• 1 g salt
• 80 g soy yogurt or other vegetable yogurt
• 50 ml warm water

Instructions

• Combine flour, baking powder, and salt in a medium bowl.
• Pour warm water and yogurt into the bowl.
• Stir with a spoon, then knead with your hands. It should be a soft and smooth dough, not too dry, but not sticky.
• Then let the dough rest covered for 15 minutes.
• Divide the dough into 4 portions and sprinkle the work surface with a little flour.
• Shape each portion round with flour.
• Heat an enameled pan on the stove until hot.
• In the meantime, roll out each ball of dough into an oblong shape with a rolling pin, adding a little more flour if needed. The dough should not stick.
• Once the pan is hot, add a patty and bake, covered, for a few minutes over medium-high heat until bubbles form. Then turn and continue baking without a lid.
• Repeat this process for each batches.

Tip

Use sparkling water instead of regular water.

Interesting to know

How did it all begin? First came the idea to bake naan bread without yeast, then the implementation.

Naan bread with yeast

Naan bread is a delicious Indian flat bread baked in a pan. It is a popular side dish and goes well with a variety of dishes. It doesn’t matter if you eat it with a curry dish or top the bread. It always tastes good.

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Naan bread with yeast

The vegan naan bread from the pan. My creation was made as a thicker bun. This can be topped very well or simply enjoy with a spread. But it tastes best plain with a stew or baked beans with tomato sauce. As a side dish it goes well with any meal.

Course bread and rolls

Keyword bake it yourself, Bread, oil-free, Pita bread, plant drink, Rolls, simply, Spelt flour type 1050, Whole spelt flour, Yeast

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 1 person

Ingredients

• 120 g whole spelt flour
• 2 g dry yeast
• 1 g salt
• 0,5 tsp date flour
• 30 g soy curd or soy yogurt
• 100 ml soy drink or other vegetable drink
• 1 pinch of baking powder

Instructions

• Mix all dry ingredients together.
• Stir in soy curd and soy drink or other vegetable drink.
• Cover and let rise for about 1 hour.
• Then knead again briefly with floured hands.
• Take small sections at a time, shape into rounds and then flatten slightly.
• Heat an enameled pan.
• Turn heat to lowest setting.
• Place a piece of baking paper in the pan.
• Place the flattened pancake in the pan on the baking paper and cover with a lid.
• When the pancake has risen and bubbles form, turn it over and finish baking from the other side without the lid.

Notes

Vegan naan bread cut open

Tips

If you prefer a thinner flat bread, simply roll out the individual flatbreads. However, more flour is needed, as the dough is very soft. As an alternative to vegetable drink, sparkling water can also be taken. If the naan bread is baked without baking paper, then flour each side well so that nothing sticks.

Interesting to know

Naan bread is a traditional Indian flat bread. The main ingredients of the bread are flour, yeast, water and yogurt.

Toast bread

Vegan bread is a delicious and versatile option for a breakfast or snack. Just as you like, it can be spread with delicious spreads or dips, or topped with vegetables and sauce as a filling option for dinner or snack.

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Vegan toast bread

Toast bread vegan style, oil-free and yet delicious. Whole spelt flour is the wholesome basis for healthy eating. The bread can be enjoyed as toast with delicious vegetables and a spread or simply as a sandwich. Toast always tastes good.

Course bread and rolls

Keyword bake it yourself, Bread, oil-free, Sandwich, simply, Spelt flour, toast, Vegan, Whole spelt flour, Yeast

Prep Time 1 hour hour 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 4 person

Ingredients

• 500 g whole spelt flour
• 1 packet dry yeast
• 5 g salt
• 20 g date flour
• 100 ml warm water
• 200 ml soy drink or almond drink
• 150 g soy curd

Instructions

• Mix whole spelt flour, dry yeast and salt in a bowl.
• Heat the soy drink and dissolve the date flour in it.
• Add warm water and soy drink with date flour to the dry ingredients.
• Stir everything well.
• Cover and let rise for 1 hour.
• Slide dough onto a well-floured surface. With floured hands, lightly knead the yeast dough and shape it into an oblong shape.
• Line a loaf pan with baking paper. Pour in the dough and let rise, covered, for another 20 minutes.
• Preheat oven to 220 degrees. Then reduce heat.
• Put the baking dish in the oven and bake at 200 degrees celsius top/bottom heat for 25 minutes.
• Halfway through baking time, reduce temperature to 180 degrees and bake for another 25 minutes.
• Remove the finished bread from the mold and brush with cold water.
• When the toast has cooled, it can be cut into thin slices.

Notes

Toast bread whole.

Tips

For toasted sandwiches, preheat sandwich maker, top with toast slices, wrap in parchment paper and toast with parchment paper.

Briefly warm up slices of toast from the previous day in the oven.

Interesting to know

It can be so easy to eat healthy.

Pita

Pita is a flat, round, soft bread or roll that originated in the Middle East. It is often served as a side dish with various dishes or used as a base for sandwiches. They can be served warm or kept wrapped in a tea towel to preserve their softness. Just perfect for dipping, filling with hummus or other treats.

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Pita

Pita rolls – simply delicious, light and taste good as a side dish or filled with vegetables, salad or with tofu and a delicious sauce on top.

Course bread and rolls

Keyword Bread, Date flour, flatbread, High Carb, Highcarb, Low Fat, Lowfat, oil-free, Pita, Pita-Brot, Pitabrot, plant-based, Rolls, Spelt flour, Vegan, Whole foods, Yeast

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 2 person

Ingredients

• 250 g spelled flour type 1050
• 200 ml lukewarm water
• 50 g tapioca starch
• 2 g salt
• 1 tsp date flour
• 4 g dry yeast

Instructions

• Mix all ingredients together and knead.
• Cover and leave to rise for 30 minutes.
• Then let the dough slide carefully on a floured surface, shape with flour and divide into 4 portions.
• Shape each pita dough piece into a round shape, then cover and let it rest for another 30 minutes.
• Then carefully roll out each portion into small round flatbreads approx. 1 – 2 cm thick. Make sure not to press the pita dough pieces together so that they stay nice and fluffy.
• Heat an enameled pan.
• Add each pita individually and cook on each side until fluffy.
• Alternatively, the pitas can also be placed on a tray lined with baking paper and baked in the oven at 200 degrees for around 10 minutes.
• Cut a pocket in the middle of the finished pitas so they can be filled with vegetables, salad or tofu. Or just be enjoyed as a side dish with yoghurt sauce or another dip.

Tip

Warm the rolls in the oven before eating.

Interesting to know

These rolls are the absolute hammer for me. Always soft and versatile to use. My rolls are baked oil-free.