dry yeast – Wholefoodspace

Curd strudel – the special strudel

Andreas — Mon, 23 Mar 2026 16:26:38 +0000

The special feature of this curd strudel is the filling with lucuma powder. The powder is also known as lucuma fruit powder and is obtained from the lucuma fruit, which is native to the Andean regions of South America, especially Peru. This fruit is oval to roundish in shape and has a green skin and an orange-yellow, slightly spiny rind. The pulp has a mild, sweet flavor. This makes it a popular natural sweetener alternative in the kitchen, especially for those who want to avoid refined sugar. The powder is made by drying the pulp and then grinding it into a fine powder. The curd strudel is particularly tasty due to its filling and was baked in a vegan way.

Curd strudel

A sweet strudel made with a slightly different filling. Just try it and you will be delighted. The lucuma powder is not common, but it adds a certain kick to this strudel.

Curd strudel

A curd strudel of a special kind. The filling has been refined with quark and lucuma powder.

Course cake

Keyword Almond drink, Apple puree, Date flour, dry yeast, lucuma powder, Soy curd, Vegan, Whole spelt flour

Prep Time 1 30

Cook Time 30

Total Time 2

Servings 3 person

Ingredients

600 g whole spelt flour
1 sachet of dry yeast, 7 g
150 g date flour
100 g applesauce
300 ml almond drink

For the filling

300 g soy curd
20 g lucuma powder
30 g date flour

Instructions

Mix whole spelt flour and dry yeast in a bowl.
Add date flour and applesauce.
Add almond drink and mix to a homogeneous dough.
Cover the dough and let it rise for 1 hour.
Then roll out into a rectangle with some type 630 flour.
Mix the soy curd with the lucuma powder and date flour in a bowl.
Brush the rolled out dough with it.
Then carefully roll up the dough.
Place the strudel dough on a baking sheet with baking paper.
Bake in preheated oven at 160 degrees celsius top/bottom heat for about 30 minutes.
After cooling, the curd strudel can be cut.

Tip

When adding lucuma powder to recipes, especially in baked goods or desserts, I recommend using a careful amount.

You can find more cake recipes here.

Interesting to know

Lucuma has a sweet taste similar to caramel and can quickly add a pleasant sweetness.

Air fryer milk rolls – soft & golden brown

Andreas — Sun, 22 Feb 2026 15:22:47 +0000

These vegan air fryer milk rolls are wonderfully fluffy, slightly sweet, and completely free of oil or refined sugar. They are sweetened exclusively with maple syrup, while soy milk ensures a particularly soft crumb. The aromatic whole wheat flour gives the rolls an additional strong, slightly nutty flavor and makes them pleasantly filling.

They are very easy to prepare without an oven. In the air fryer, the rolls become delicately golden brown on the outside and wonderfully fluffy on the inside. The savory version with black cumin as a topping adds a subtle spicy note and makes the rolls particularly appetizing to look at.

These healthy milk rolls are ideal for breakfast, for children, as a snack between meals, or as a light alternative to classic sweet yeast rolls. They also taste great with a savory bean spread. There are no limits to the flavor possibilities here.

Air fryer milk rolls

Why are these air fryer milk rolls so healthy? They are gently and quickly baked in the air fryer, the whole wheat flour, or spelt flour type 1050, is rich in fiber yet soft in consistency, and they are completely vegan thanks to the soy milk used. These air fryer milk rolls are a real treat with or without toppings.

Air fryer milk rolls

Vegan and healthy air fryer milk rolls refined with soy milk and maple syrup. Crispy on the outside and soft on the inside, just as milk rolls should be.

Course air fryer, rolls

Keyword air fryer, fluffy, healthy, hearty, maple syrup, quick, simple, soydrink, Spelt flour type 1050, sweet potatoes

Prep Time 1 30

Cook Time 15

Total Time 1 45

Servings 1 person

Ingredients

100 ml soy drink
3 g maple syrup
3 g dry yeast
150 g spelt flour type 1050
1 pinch of salt

Instructions

Preparation in the air fryer

Warm the soy milk to lukewarm and mix with maple syrup and dry yeast in a bowl.
Stir in the spelt flour (type 1050), or spelt wholemeal flour, and salt, and knead into the mixture.
Cover and let rise for about 50 minutes until the volume has increased significantly.
Then, on a floured surface, loosely shape into a roll and cut it into 3 pieces. Shape each piece into a ball.
Then cover again and leave to rise for 20-30 minutes.
Line the air fryer basket with parchment paper. Brush each roll with soy milk and sprinkle with black cumin to taste. Then place on the parchment paper.
Bake in the air fryer at 170 degrees Celsius for 10 minutes. Then turn the rolls over and bake for another 5 minutes.

Tips

Raisins in sweet breakfast rolls with a sweet topping are always particularly delicious and taste great as a light alternative to sweet pastries. A little cinnamon in the dough adds a wintery touch.

Milk rolls taste best when freshly baked. However, they can also be reheated in an air fryer for 3-5 minutes at 120 degrees Celsius.

Under the heading “Air fryer recipes,” you will find further ideas for cooking and baking in the air fryer.

Interesting to know

The air fryer can be considered a small oven. Compared to a conventional oven, it does not need to be preheated, thus saving time and electricity. Food in the air fryer must not be covered, as it works with a fan and heating coil. It is particularly suitable for small portions.

Ciabatta bread – crispy and soft

Andreas — Thu, 27 Mar 2025 16:43:03 +0000

This delicious ciabatta bread is a delicacy. Extremely light in consistency. It goes wonderfully with a spread or fried tofu with salad. Just as you like it. For anyone who would like to bake even more types of bread, here is my link to various breads.

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.

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 30

Cook Time 18

Total Time 2 48

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.

Asparagus pizza – a slightly different kind

Andreas — Fri, 03 May 2024 16:20:34 +0000

Especially now, when asparagus is growing, there are many dishes that can be prepared with it. You can always eat asparagus. As it is only available for a limited time, it is particularly tasty to bake an asparagus pizza.

Asparagus pizza

This pizza is a very special treat. The bottom layer consists of a chickpea paste covered with white asparagus and red onions. Served with a fantastic broccoli sauce. Of course you can vary here. Green asparagus is also delicious on top.

Asparagus pizza

Pizza with asparagus on chickpea paste and broccoli sauce. This is another incredibly good and nutritious pizza creation.

Course main course

Keyword asparagus, Broccoli, Chickpeas, dry yeast, nutritious, Pizza, red onions, Vegetables, Whole spelt flour

Prep Time 1 10

Cook Time 20

Total Time 1 30

Servings 1 person

Ingredients

pizza dough
200 g cooked chickpeas
100 g cooked peas optional
1 tbsp spelt flour type 630
water as needed
salt and pepper as needed
some cumin
some curry powder
1 – 2 red onions
1 broccoli
300 g white asparagus

Instructions

Make the pizza dough.
Roll this out thinly, place on a baking tray lined with baking paper and spread with the chickpea paste. To make the paste, puree the chickpeas and season with a little salt, pepper, curry powder and cumin.
Wash the broccoli and divide into florets. Cook in a pan of water. If you like, you can optionally add peas and cook them too.
Then sieve the vegetables and puree in a pan. Mix with some of the drained liquid. Mix the flour in an extra cup with 2 – 3 tablespoons of cold water, add to the hot vegetable mixture and bring to the boil until a thick sauce is formed. Season to taste with salt and pepper.
Peel the asparagus and cut off small pieces from the lower part. The upper asparagus tips can be left longer. Cook in a pan of water for approx. 20 minutes. Then drain well.
Peel and chop the onions.
First scatter the small pieces of asparagus on the pizza with the chickpea paste, then the red onions and the longer asparagus tips. Finally, spread a few dollops of the broccoli sauce between the vegetables.
Bake in a preheated oven at 200 degrees Celsius top/bottom heat for approx. 20 minutes.

Tip

Instead of a chickpea paste, you can also use a white bean paste seasoned with yeast flakes.

You can prepare the pizza dough the day before so that you only have to roll it out and top it. The pizza dough can be made with fresh or dried yeast.

If you’re in a hurry, use ready-cooked asparagus from the jar.

Interesting to know

Asparagus contains a lot of water. White asparagus grows underground and can be harvested in Germany from around mid-April to June 24. After that, the plant should recover. Green asparagus grows above ground and has a slightly nutty flavor.

Chestnut snails – sweet and nutty

Andreas — Mon, 08 Apr 2024 16:00:57 +0000

These chestnut snails are one of my favorite recipes. It’s a perfect composition made with chestnuts, cinnamon and date flour. Just try it out for yourself. You’ll be just as impressed as I am.

Chestnut snails

These snails taste simply perfect. The nutty taste of chestnuts gives these yeast pastries that certain something. Light and fluffy in texture, easy to take away and quick to enjoy.

Chestnut snails

Chestnut snails heavenly flavored with cinnamon and date flour. Quick and easy to roll up as an alternative to nut buns.

Course small pastries

Keyword Apple, chestnuts, cinnamon, Date flour, dry yeast, fresh yeast, lemon, Soy drink, Vegan, Whole spelt flour

Prep Time 1 40

Cook Time 20

Total Time 2

Servings 3 person

Ingredients

350 g whole spelt flour
1 – 2 apples, approx. 150 g in total
220 ml soy drink
7 g dry yeast
juice of one lemon
200 g cooked chestnuts
2 tsp cinnamon
100 g date flour

Instructions

Wash, peel and core the apples. Cut a little smaller.
Then mix together with the lukewarm soy drink in a blender.
Mix the wholemeal spelt flour with the dry yeast.
Stir in the lemon juice and apple soy liquid and then knead well.
Cover the yeast dough and leave to rise in a warm place for approx. 1 – 2 hours until it has risen nicely and loosely.
Chop the cooked chestnuts. Mix the cinnamon and date flour.
Gently knead the mixture into the risen dough.
Then take small portions of the dough, roll them on a floured surface into long strands, approx. 20 – 25 cm long, and twist them into a scroll.
Place the snails on a baking tray lined with baking paper and leave to rise again for approx. 15 – 20 minutes.
Then brush with lukewarm soy drink and bake in a preheated oven at 180 degrees Celsius top/bottom heat for 20 minutes.
After baking, brush again with soy drink.

Tips

If you use fresh yeast, the dough will rise more quickly. Take 11 g of fresh yeast and first mix it with 3 tablespoons of lukewarm soy drink in a cup and then add it to the flour. Gently shape the yeast dough into strands using both hands. The strands should not be rolled out too thinly.

Interesting to know

Chestnuts are edible chestnuts. They are eaten roasted or boiled. They taste sweet and savory with a nutty note.

Aniseed plait – the sweet taste

Andreas — Sat, 09 Mar 2024 18:42:51 +0000

The aniseed plait is reminiscent of Christmas. The two spices in the recipe are enough to create an unforgettable experience with this pastry. A delicious treat is quickly conjured up from a yeast dough. The plait can be braided with 2 or 3 strands. Just as you like it.

Aniseed plait

Sometimes you just need a slightly sweet, subtle taste. This yeast pastry delivers on all counts. It simply scores with the outstanding taste of aniseed and is a variation on the traditional yeast plait, in which aniseed is used as a spice.

Aniseed plait – the sweet taste

A simple yet incomparably delicious aniseed plait that can be eaten on its own or with a sweet spread.

Course yeast pastry

Keyword aniseed, Apple, Baking powder, cardamom, Date flour, Dinkelvollkornmehl, dry yeast, Soy curd, Soy drink

Prep Time 1 30

Cook Time 45

Total Time 2 15

Servings 4 person

Ingredients

500 g whole spelt flour
7 g dry yeast
150 g soy curd
250 g soy drink
1 pinch of cardamom
10 g aniseed
80 g date flour
2 tsp baking powder
1 apple, 120 g

Instructions

Mix the flour with the dry yeast, baking powder and date flour.
Wash, cut and core the apple. Mix in a blender with the soy drink.
Mix the dry ingredients with the soy quark and the liquid.
Cover and leave to rise for approx. 1 – 2 hours.
Place the dough on a floured surface and knead briefly.
Carefully work the aniseed spice into the dough. Then shape into an oblong shape and cut off 2 – 3 pieces. Shape these into a plait. Place the aniseed plait on a baking tray lined with baking paper and leave to rise again for approx. 20 – 30 minutes.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Brush the plait with soy drink and bake in the oven for approx. 45 minutes.

Tip

If you like, you can sprinkle poppy seeds on top of the aniseed plait. Or you can add a few raisins.

Interesting to know

Aniseed is a sweet spice that is particularly popular at Christmas time. It has a spicy taste and an intense aroma that gives a yeast plait a special touch.

Chocolate croissants – good for biting into

Andreas — Fri, 02 Feb 2024 17:29:30 +0000

There’s something about a chocolate croissants. The cacao flavor is simply indescribably delicious. The cacao nibs give the croissant a crunchy variation. This means you can take them anywhere and enjoy them anytime and anywhere.

Chocolate croissants

These special croissants impress with their simplicity. They are quickly rolled out and shaped into crescents. They are easy to hold, so you just have to bite into them.

Chocolate croissants

Chocolate croissants with crunchy cacao nibs. Simple croissants that you can take with you wherever you go.

Course small pastries

Keyword Apple, Baking powder, cacao nibs, Date flour, dry yeast, Soy drink, starch flour, Whole spelt flour

Prep Time 1 30

Cook Time 15

Total Time 1 45

Servings 3 person

Ingredients

300 g whole spelt flour
20 g starch flour
1 apple
5 g dry yeast
2 g baking powder
100 g date flour
100 ml soy drink
200 ml water
Juice of one lemon
2 tbsp extra soy drink
1 tsp extra date flour
20 g cacao nibs

Instructions

Wash, peel and core the apple. Then cut into small pieces. Cook in a pan with the water until soft. Then puree.
Mix the flour, cornflour, date flour and dry yeast.
Add the baking powder and sprinkle with the lemon juice.
Then add the apple puree and soy drink.
Knead everything into a homogeneous dough. Then cover and leave to rise for approx. 1 hour.
Slide the risen dough onto a floured surface.
Gently work the cacao nibs into the batter.
Using a rolling pin, lightly roll out the dough into a square. Cut squares approximately 15 x 15 cm in size. Cut these in half again to make two triangles.
Gently roll up each triangle from the long side to the tip. Shape the pastry into a crescent. Place on a baking tray lined with baking paper with the point facing upwards. Leave to rise for another 15 minutes.
Bring 2 tablespoons of soy drink with 1 teaspoon of date flour to the boil in a pan.
Spread the chocolate croissants with it.
Bake in a preheated oven at 170 degrees Celsius fan oven or hot air for 15 minutes.
When they are baked, brush lightly with the soy drink again.

Tips

To make it quicker, you can of course also buy ready-made apple puree. Then use approx. 120 g of it. You can also fill the croissants with homemade chocolate cream and then roll them up.

Interesting to know

Cacao nibs are small pieces of cocoa beans. Cacao nibs have a strong, slightly bitter taste and a crunchy texture.

Raspberry quark tartlets – delicious

Andreas — Fri, 02 Feb 2024 16:28:21 +0000

These raspberry quark tartlets are uniquely good. The small yeast dough pockets are filled with a delicious raspberry filling. A great snack for in between meals or simply to take to work.

Raspberry quark tartlets

These quark tartlets taste uniquely delicious. Baked vegan with soy quark and raspberry powder. The yeast dough makes this pastry light and fluffy. Just bite into them and enjoy.

Raspberry quark tartlets

Heavenly raspberry quark tartlets that you simply have to love. Fruity and sweet with the aroma of raspberries.

Course pastry

Keyword Apple, Date flour, dry yeast, oil-free, raspberry, raspberry powder, Soy curd, Soy drink, Vegan, Whole spelt flour

Prep Time 1 30

Cook Time 15

Total Time 1 45

Servings 3 person

Ingredients

300 g whole spelt flour
20 g starch flour
1 apple
5 g dry yeast
2 g baking powder
100 g date flour
200 ml water
juice of one lemon
100 ml soy drink
150 g soy curd
4 g raspberry powder
2 g locust bean gum
2 tbsp extra soy drink
1 tsp extra date flour

Instructions

Wash, peel and core the apple. Then cut into small pieces. Cook in a pan with the water until soft. Then puree.
Mix the flour, cornflour, date flour and dry yeast.
Add the baking powder and sprinkle with the lemon juice.
Then add the apple puree and soy drink.
Knead everything into a homogeneous dough. Then cover and leave to rise for approx. 1 hour.
Mix the soy quark with the raspberry powder and locust bean gum.
Slide the risen dough onto a floured surface.
Roll out lightly into a square using a rolling pin. Cut small squares from each.
Fill the small squares with the raspberry quark. About 2 teaspoons of it.
Fold the four outer ends in towards the center and press together lightly.
Place on a baking tray lined with baking paper and leave to rise for another 10 minutes.
Bring 2 tablespoons of soy drink with 1 teaspoon of date flour to the boil in a pan.
Spread the raspberry quark tartlets with the mixture.

Tip

You can also mix the soy quark with another fruit powder. Or you can add some fruit on top.

Interesting to know

Quark tartlets can be baked open or completely closed. With the open version, you can see what’s inside straight away. These are small pastries topped with fruity quark or fruit in the middle.

Alsatian style rolls – well filled

Andreas — Sat, 06 Jan 2024 18:47:47 +0000

A well-filled roll. A classic, a meal that is always a pleasure to eat. This version of Alsatian style rolls tastes simply fantastic.

Alsatian style rolls

You can top the rolls with whatever spread you fancy and lots of fresh lettuce, for example I used iceberg lettuce here. Red onions give the whole thing a special spice. And if you like, add some juicy tomatoes on top.

Alsatian style rolls

Wonderfully fragrant Alsatian style rolls. Topped with salad, onions and spread or burger, these rolls taste particularly good. The ideal evening snack.

Course main course

Keyword Date flour, dry yeast, oil-free, Onions, soy jogurt, Spelt flour type 1050, Vegan, Vegetables

Prep Time 45

Cook Time 25

Total Time 1 10

Servings 2 person

Ingredients

300 g spelt flour type 1050
7 g dry yeast
3 g salt
1 tbsp date flour
150 g soy yogurt
180-200 ml warm water

Covering

red onion
Iceberg lettuce or other lettuce
tomatoes
peppers
Spread to taste

Instructions

Mix all the ingredients together and knead. Then cover and leave to rest for 30 minutes.
Slide the dough onto a floured surface. Then pull and fold. First fold the left side in to the middle, then fold the right side over, then roll up, shape into a round and cover again and leave to rise for 30 minutes.
Repeat this process 2 more times.
Then shape into an oblong shape. Divide into 2 strands. Divide each strand into 6 individual pieces.
Place 2 pieces of dough on top of each other, fold in briefly at the sides, shape into a slightly elongated shape and roll in flour. Then cover and leave to rest on a floured cloth for approx. 30 minutes.
Place a pan of water at the bottom of the oven. Preheat the oven to 220 degrees Celsius fan.
Carefully place the rolls on a baking tray lined with baking paper and place in the oven.
After 10 minutes, reduce the temperature to 200 degrees Celsius and release the steam. Then finish baking for another appr. 5 minutes.

Finishing

Remove the rolls from the oven and leave to cool.
Then cut in half and spread with a delicious spread.
Top with the lettuce, onions and other vegetables to taste. Fold up and enjoy. Of course, you can also top each side of the rolls individually and then enjoy.

Tip

Try topping the Alsatian style rolls with a bean burger and enjoy a herb sauce to top it off.

Interesting to know

Alsatian bread rolls are a type of bread roll that originated in the Alsace region in eastern France. The preparation of the rolls varies depending on the baker. However, they usually have a nice crust and a soft texture on the inside.

Yeast plait – a delight at any time of year

Andreas — Mon, 04 Dec 2023 16:05:40 +0000

There’s something special about a yeast plait like this. You can enjoy it on its own or with a delicious sweet spread. The ingredients in the plait can also be added individually. Whether with nuts or chestnuts, with raisins or without, or with other dry fruit. A plait like this simply always tastes good.

Yeast plait

This pastry is ideal for breakfast or to take with you to work or in your free time. Enjoyed on its own or with a delicious sweet spread, it will brighten up your day. Drink a cup of tea with it and enjoy the taste of this plait.

Yeast plait

The yeast plait is the ideal companion throughout the day. It is filling and can be enjoyed on its own or with a fruity spread.

Course cake, pastry, yeast plait

Keyword almond, dry yeast, fresh yeast, Raisins, soy jogurt, spelt semolina, Whole spelt flour

Prep Time 2

Cook Time 35

Total Time 2 35

Servings 4 person

Ingredients

200 ml almond or soy drink
3 tbsp spelt semolina
350 g whole spelt flour
9 g dry yeast
100 g date flour
juice of half a lemon
100 g ground almonds
50 g soy yogurt
150 g raisins

Instructions

Boil the plant drink with the spelt semolina in a pan to make a semolina porridge. First bring the drink to the boil, then stir in the spelt semolina and keep stirring quickly to prevent lumps from forming. When the porridge thickens, remove from the heat and leave to cool.
Mix all the dry ingredients together in a bowl.
Add the semolina, almonds, soy yogurt and lemon juice.
Knead everything into a homogeneous dough.
Then carefully knead in the raisins.
Cover and leave to rise in a warm place for 1 – 2 hours. The dough should have doubled in size.
Slide the dough onto a floured surface.
Divide into 3 parts. And shape each part into long strands.
Shape all 3 parts into a plait.
Place the plait on a baking tray lined with baking paper and leave to rise for another 20 minutes.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Brush the plait with a little vegetable drink, cover and bake for 15 minutes.
Then cover, brush again with vegetable drink and bake for a further 15 – 20 minutes.

Tips

Instructions for braiding: Shape the dough into 3 long pieces and lay them next to each other. Then press down the top end with all 3 strands. Now you can start braiding. Take the right strand and place it over the middle strand. The right strand is now the middle strand. Now place the left strand over the new middle strand. Repeat this whole process until the plait is finished. Finally, press the 3 ends together.

If you don’t want to braid a yeast plait, you can also shape it into a stollen. Of course, you can also bake the yeast plait with fresh yeast. In this case, however, use 30 g fresh yeast.

Interesting to know

A yeast plait is a traditional pastry that is often enjoyed on public holidays, but also all year round. A freshly baked yeast plait is best enjoyed on the same day. If there is any left over, it can be stored in an airtight container. It can also be frozen and defrosted later to preserve its freshness.