With this simple recipe, you can bake a rustic root bread in the air fryer. Once the dough has risen, it is shaped into an oblong loaf and twisted several times. This creates the characteristic root bread appearance. In the air fryer, the bread becomes crispy on the outside whilst remaining lovely and soft on the inside.

Root vegetable bread

This root vegetable bread made in the air fryer is lovely and crispy on the outside and pleasantly light and fluffy on the inside. This rustic bread is very easy to bake yourself and requires no oil. Its characteristic twisted shape gives the root bread a particularly attractive appearance, and it’s perfect for breakfast as well as with savoury spreads and dips. The recipe is vegan and oil-free, and is ideal for anyone who wants to bake their own bread easily in an air fryer.

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Root vegetable bread

This vegan root vegetable bread contains no oil at all and is a simple alternative to bread baked in a conventional oven. Baking root vegetable bread in an air fryer is quick and easy.

Course bread, Side dish

Keyword Airfryer, fresh yeast, oil-free, quick, Vegan, Whole spelt flour

Prep Time 1 hour hour 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 2 Person

Ingredients

• 300 g spelt flour, type 1050
• 10 g fresh yeast
• 1 tsp salt
• 200 ml water

Instructions

• Mix all the ingredients together in a bowl to form a yeast dough. Then cover and leave to rise for 1 hour. Halfway through the proving time, give the dough another quick, light knead.
• Once the dough has risen, slide it onto a floured surface.
• The dough is shaped into an oblong loaf and twisted several times. This creates the characteristic ‘Wurzelbrot’ appearance.
• Place the rolled-up dough on a sheet of baking paper. Trim the baking paper to fit the shape of the loaf so that it all fits into the air fryer basket.
• Pour a little water onto the rack beneath the air fryer basket. Place the bread on the baking paper on the rack and put it into the air fryer. Leave it to rise for about 15 minutes.
• Then switch on the air fryer to 180 degrees Celsius and cook for 20 minutes.
• Then reduce the temperature to 150 degrees Celsius and bake for a further 15 minutes.

Tips

Don’t make the dough too firm – a slightly softer dough ensures a light, airy loaf. Use as little extra flour as possible when shaping, so that the bread doesn’t become dry. Shape it loosely and avoid kneading it further whilst turning it.

You can find more air fryer recipes here.

Interesting to know

Root bread originates from Switzerland. It is often associated with Swiss bread-making traditions; one source specifically cites the mountainous canton of Graubünden as its place of origin.

Beetroot rolls

These oil-free beetroot rolls are a delicious alternative to traditional rolls. The beetroot gives them a beautiful natural colour, keeps them pleasantly moist and gives them a slightly sweet flavour. This simple recipe uses spelt flour and requires no oil at all – ideal for a healthy breakfast, for barbecues or as an accompaniment to soups and salads. A delicious herb baguette also tastes great as a savoury side dish or simply on its own.

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Beetroot rolls

These oil-free beetroot rolls are a delicious alternative to traditional rolls. They’re super soft and wonderfully light, with a slightly sweet flavour.

Course bread and rolls, rolls, Side dish

Keyword beetroot, fresh yeast, oil-free, psyllium husks, simple, Spelt flour type 1050, Vegan

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 4 person

Ingredients

• 500 g spelt flour type 1050
• 5 – 7 g salt
• 42 g fresh yeast
• 1 small beetroot
• 20 g psyllium husks
• 300-400 ml water for cooking the beetroot
• Black cumin, to taste

Instructions

• Peel the beetroot and cut it into small cubes.
• Boil in approx. 400 ml of water for 30 minutes. Then strain and collect the liquid in a bowl.
• Mix the flour, salt, fresh yeast and psyllium husks. Make a well in the centre and mix the yeast with a little warm beetroot water. Add the remaining beetroot water and mix everything together. Finally, gently knead the chopped beetroot into the dough.
• Leave it to rest, covered, for 1–2 hours.
• With wet hands, take small portions of the dough and shape them into rough balls. Do not knead the dough any further. Then place them on a baking tray lined with baking paper.
• Preheat the oven to 220 degrees Celsius (top and bottom heat).
• Sprinkle a little black cumin over each piece of dough. Then bake for 20 minutes at 220 degrees Celsius (top and bottom heat).

Tip

For a particularly intense colour, it’s best to use pre-cooked beetroot, or you can simply cook more fresh beetroot and purée some of it as finely as possible. This ensures the colour is distributed evenly throughout the dough and gives the rolls a beautiful natural colour. If you’re in a real hurry, you can, of course, use ready-cooked beetroot.

For a crispier crust, place a heatproof dish filled with water in the oven whilst baking.

Interesting to know

Why does this recipe not require any oil? The beetroot keeps the batter nice and moist, and the finely chopped beetroot in the batter also makes it fluffier.

Vegetable snails

Savory rolls with a difference. Filling, soft, and aromatic in taste. Chickpeas and vegetables make them special. If you don’t always want to eat pizza or pizza sticks, just try this heavenly alternative. Ideal as a small snack to take with you or to enjoy at a party.

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Vegetable snails

As an alternative to pizza snails these vegetable snails have a savory taste and pure vegetable flavor. Ideal as a snack between meals.

Course snack

Keyword fresh yeast, oil-free, Vegan, Vegetables, Whole spelt flour

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 3 person

Ingredients

• 250 g spelt flour type 1050
• 10 g fresh yeast
• 120 ml lukewarm water
• 1 jar of chickpeas, approx. 350 g
• 200 g frozen peas
• 100 g frozen corn or from a jar
• 2 tsp locust bean gum
• salt, pepper, cayenne pepper powder, curry powder, turmeric powder, cumin to taste
• water for the vegetables

Instructions

• Prepare the pizza dough and leave it covered to rise for approx. 1 hour.
• Rinse the chickpeas and purée them in a pot with a little water.
• Simmer frozen peas and corn with a little water in a pot for about 10 minutes. Then strain.
• Season both vegetables with salt and pepper. Add curry powder, turmeric powder, and cumin to the chickpea mixture. Add salt, pepper, and cayenne pepper to the pea mixture.
• Thicken each vegetable paste with 1-2 teaspoons of locust bean gum.
• Knead the risen dough briefly on a work surface, then cut it in half.
• Roll out each half with flour. Spread the chickpea paste on the bottom half. Then place the second half of rolled-out dough on top. Spread the pea and corn paste on top.
• Carefully roll up from the side. Then cut into strips approx. 2 cm wide.
• Place on a baking sheet lined with parchment paper and let rise for another 15 minutes.
• Bake in a preheated oven at 200 degrees Celsius (top and bottom heat) for approx. 20 minutes.

Tip

The vegetable snails can of course also be filled with other vegetables. Spinach or carrot fillings also go very well with them. A well-seasoned white bean and cauliflower paste, refined with herbs, tastes absolutely delicious.

Interesting to know

Pizza dough is very versatile. It doesn’t always have to be traditional pizza. Pizza sticks or stuffed pizza are also popular snacks for between meals. The spelt flour type 1050 makes these snacks particularly delicious, but also wholesome, as this flour contains even more fiber from the whole grain. Of course, you can also bake these pastries with regular spelt flour type 630. This will make them even more delicate.

Sweet chestnut bread with plums

There are so many bread variations. Chestnut bread is always something special, as it combines sweetness with something savory. Whether enjoyed on its own as a snack between meals or with a savory dish, such as a delicious pumpkin soup.

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Sweet chestnut bread with plums

Sweet chestnut bread with plums is an absolute hit. The moist, sweet, slightly Christmassy cinnamon note gives the bread that certain something.

Course bread, cake

Keyword chestnut flour, chestnuts, cinnamon, Date flour, fresh yeast, lupin flour, Maronen, oil-free, Plums, Soy curd, Soy drink, stollen spice, Vegan, Whole spelt flour

Prep Time 1 hour hour 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 3 person

Ingredients

• 250 g whole spelt flour
• 50 g chestnut flour
• 20 g fresh yeast
• 2 tbsp water
• 80 g date flour
• 60 g dried plums
• 50 g cooked chestnuts
• 2 tsp lupin flour
• 4 tsp sparkling water
• 2 tsp stollen spice
• 1 tsp cinnamon
• 200 ml soy drink
• 150 g soy yogurt
• 2 tbsp spelt flour type 630 for shaping

Instructions

• Cut the dried plums and boiled chestnuts into very small pieces.
• Place the soy drink, date flour and dried plums in a pan.
• Heat gently while stirring.
• Add the cinnamon and stollen spice.
• Dissolve the fresh yeast in a cup with 1 – 2 tablespoons of lukewarm water.
• Mix the lupin flour with the sparkling water in a cup.
• Place the soy yogurt and all the ingredients in a bowl and mix well.
• Cover and leave to rise for approx. 1 hour.
• Then slide onto a well-floured surface.
• Stretch and fold the dough 2 – 3 times with flour type 630. Finally, shape into rounds.
• Place the dough on a baking tray lined with baking paper, cut twice and leave to rise for 15 minutes.
• Preheat the oven to 200 degrees Celsius top/bottom heat.
• Brush the chestnut bread with soy drink. Pour a cup of hot water onto the baking tray and place both in the oven.
• After 10 minutes, turn the temperature down to 180 degrees, brush the bread with soy drink and bake for another 35 minutes. Brush with soy drink every 10 minutes. When the bread is ready, brush again and leave to cool.

Notes

Tip

Sweet chestnut bread tastes delicious even without prunes. Instead of prunes, you can also use raisins or other dried fruit, for example. You can also shape the dough into smaller chestnut rolls, so you always have something to take to work.

Interesting to know

What is the difference between chestnuts and chestnuts? Chestnuts and chestnuts grow on chestnut trees. The difference lies in the origin, variety and use. Chestnuts are generally understood to be edible chestnuts. Chestnuts are a special cultivated form of chestnut, which generally taste sweeter.

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.

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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 hour hour 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours

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.

Chestnut stollen

This chestnut stollen is a great alternative to a normal stollen. Using simple ingredients, you can quickly conjure up a pastry that you can take with you wherever you go. Whether for work or school or as a snack between meals.

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Chestnut stollen

Chestnut stollen as an alternative to normal stollen. The chestnuts replace nuts and are particularly juicy.

Course cake

Keyword chestnuts, cinnamon, Date flour, fresh yeast, Soy drink, Soy yogurt, spelt semolina, Spices, starch flour, Vegan, Whole spelt flour

Prep Time 2 hours hours 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 3 hours hours

Servings 4 person

Ingredients

• 350 g whole spelt flour
• 30 g starch flour
• 30 g fresh yeast
• 100 g date flour
• 30 g spelt semolina
• 200 g soy drink
• 120 g soy yogurt
• 200 g chopped cooked chestnuts
• 2 tsp cinnamon
• 0,5 tsp each ginger powder, clove powder, cardamom powder
• 1 pinch of ground coriander
• Juice of one orange or lemon

Instructions

• Cook the spelt semolina with the soy drink to make a semolina porridge.
• Mix together the flour, cornflour, date flour and spices.
• Dissolve the fresh yeast in 2 tablespoons of lukewarm soy drink in a cup. Add to the dry ingredients. Add the soy yoghurt and the juice of an orange or lemon. Knead everything well until a homogeneous dough is formed.
• Cover and leave to rise in a warm place for 1 hour. Then knead again and leave to rise for another 30 minutes.
• Slide the dough onto a floured surface.
• Chop the cooked chestnuts and carefully work them into the dough.
• Then shape into a stollen form. Place on a baking tray lined with baking paper and leave to rise again, covered, for approx. 20 minutes.
• Preheat the oven to 200 degrees Celsius top/bottom heat.
• Brush the stollen with lukewarm soy drink and bake in the oven for approx. 35 – 40 minutes. Brush with soy drink every 10 minutes.
• After 20 minutes, turn the oven down to 170 degrees Celsius and finish baking the stollen.
• After baking, brush again with soy drink and leave to cool.

Notes

Tips

If you like, add a few raisins to the dough. You can also use dates instead of date flour. Simply puree 12 Deglet Nour dates with 150 ml water in a blender.

Interesting to know

To get a stollen shape, roll out one half of the dough a little thinner, fold the thicker end of the dough in half onto the thinner side and then shape it into a slightly elongated shape.

Curd balls

My balls are particularly soft thanks to the soy curd or soy yoghurt in the dough. The fresh yeast ensures that the dough rises wonderfully and can be baked oil-free in the oven.

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Curd balls

Vegan curd balls baked oil-free in the oven with soy quark or soy yogurt.

Course dessert, small pastries

Keyword Date flour, fresh yeast, oil-free, Soy curd, Soy drink, soy jogurt, Vegan, Whole spelt flour

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 3 person

Ingredients

• 300 g whole spelt flour
• 7 g fresh yeast
• 10 ml lukewarm water
• 100 g date flour
• juice of one lemon
• 170 g soy quark or soy yogurt
• 120-150 ml soy drink

For the balls

• 80 ml soy drink
• 80 g date flour
• 2 g cinnamon

Instructions

• Dissolve the yeast with the lukewarm water in a cup.
• Weigh out the wholemeal spelt flour and date flour and mix together.
• Add the yeast mixture.
• Lemon juice and soy curd too. If using soy yogurt, only use the firmer consistency if possible, without adding water. Otherwise, drain slightly.
• Mix everything with lukewarm soy drink. The consistency of the batter should not be too runny.
• Cover and leave to rise for approx. 2 – 3 hours.
• Stir together the date flour and cinnamon.
• Then cut small balls from the yeast dough with wet hands.
• First dip each ball in the soy drink, then roll in the mixture of date flour and cinnamon, round again briefly and place on a baking tray lined with baking paper.
• Bake in a preheated oven at 160 degrees Celsius for 20 – 30 minutes depending on size.

Tip

Do not knead the risen yeast dough, but cut off small portions for the balls with wet hands. This keeps the softness intact. It is best to form all the balls first and place them on the baking paper. Then dip them piece by piece in soy drink and roll in the date flour and cinnamon mixture.

Interesting to know

Curd balls are particularly soft and tender, as the use of quark in the dough gives them a special texture. This is particularly important for the vegan version. As no oil is used and the balls are only baked in the oven, the shape does not remain round but flattens out.

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.

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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 hours hours

Cook Time 35 minutes minutes

Total Time 2 hours hours 35 minutes minutes

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.

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.

Swiss-style baguette

These baguettes are crispy on the outside and soft on the inside. They can be served warm or baked again just before eating. The rolls are delicious with a variety of vegetables and sauce on the inside or with a tasty spread. Or you can simply fill them with marinated tofu, which gives the rolls a special flavor.

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Swiss-style baguette

Swiss-style baguette baked vegan with spelt flour. An excellent alternative to other types of baguette.

Course rolls

Keyword baking malt, fresh yeast, Spelt flour type 1050, Whole spelt flour

Prep Time 2 hours hours 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 2 hours hours 55 minutes minutes

Servings 3 person

Ingredients

• 400 g spelt flour type 1050
• 100 g whole spelt flour
• 20 g baking malt from rye
• 15 g fresh yeast
• 2 tsp salt
• 1 pinch of date flour
• 1 squeeze of lemon juice
• 270 ml lukewarm water

Instructions

• Dissolve the fresh yeast in a little lukewarm water.
• Mix all the ingredients together and knead the dough well.
• Cover and leave to rest for 2 hours.
• Then knead the dough again briefly. Shape into an oblong shape on a floured surface. Then cut off small pieces of dough and shape them into long pieces again.
• Line a baking tray with baking paper. Place the dough pieces on it. Cut each piece of dough diagonally 2 – 3 times.
• Leave to rise for another 15 minutes.
• Preheat the oven to 230 degrees Celsius top/bottom heat.
• Bake the dough pieces in the oven for 25 minutes.

Tip

Enjoy the baguettes with soups and salads too. They are always an excellent side dish. Try hollowing out the baguettes so you have much more volume for delicious fillings.

Interesting to know

The Swiss-style baguette is a special type of bread roll that can be baked differently depending on the region in Switzerland. My baguettes were baked my vegan way.