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.

Banana bars

The perfect snack between meals. You can quickly snack on this bar in the office or in your free time and be fit for further activities. Also try my delicious rice bar. You’ll be impressed here too.

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Banana bars

Banana bars are always worth trying. Especially when you are tense and hungry, this snack is a great way to recharge your batteries.

Course snack

Keyword Banana, cinnamon, Date flour, dried fruits, medjool dates, oat flakes, Soy drink, starch flour, water

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Total Time 48 minutes minutes

Servings 2 person

Ingredients

• 50 g dried plums
• 200 g oat flakes
• 2 ripe bananas, approx. 120 g
• 4 medjool dates
• 100 ml water
• 1 tsp cinnamon
• 50 g wholemeal spelt flour
• 1-2 g baking powder

Glaze

• 300 ml soydrink
• 1 packet of vanilla pudding, approx. 37 g
• 20 g date flour
• 80 g mashed bananas optional

Instructions

• Pour hot water over the prunes and leave to soak for approx. 10 minutes. Then cut the prunes into very small pieces.
• Puree the Medjool dates with 100 ml water
• Peel the bananas and mash well to create a creamy mixture.
• Mix the dry ingredients and combine with the remaining ingredients.
• Pour the mixture into bar molds and press down.
• Bake in a preheated oven with top and bottom heat at 160 degrees Celsius for approx. 20 minutes.
• In the meantime, make the topping.
• Mix the vanilla powder with a little cold soy drink in a separate cup.
• Bring the remaining liquid to the boil, stir in the date flour and then add the custard powder with a whisk. Always stir quickly. Then leave to cool slightly.
• When the bars are ready, spread with the topping, leave to cool and remove from the tin.

Tip

If you don’t have a bar tin, you can simply bake the banana bars in a rectangular tin and then cut them into bars. The advantage of this is that you can quickly spread the topping all over the top.

Interesting to know

Bananas are a very healthy and mineral-rich food. They contain magnesium and potassium as well as other minerals. They taste sweet and are therefore also very suitable for baking cakes.

Cevapcici vegan

These cevapcici are a tasty alternative to conventional burgers or various vegan dumplings as a side dish. But they are also perfect as a snack between meals with a finely balanced yoghurt sauce. You can shape them into different shapes, just as you like.

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Cevapcici vegan

These cevapcici vegan are an alternative delicacy. Crispy on the outside, soft on the inside. The perfect accompaniment to various vegetable dishes.

Course main course, Side dish

Keyword Chickpea flour, Chickpeas, oat flakes, oil-free, Potato flour, red lentils, Spices, Vegan

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 2 person

Ingredients

• 150 g red lentils
• 250 g cooked chickpeas
• 2 tbsp potato flour
• 2 tbsp chickpea flour
• 2-3 tbsp oat flakes
• some water and water for cooking the lentils
• 1 tsp salt
• 1 pinch of black pepper
• 1 pinch of chili powder
• 2 tsp Sweet paprika powder
• 1 tsp onion powder
• 0,5 tsp garlic powder
• 2-3 tbsp dried parsley

Instructions

• Cook the red lentils in three times the amount of water for 12 minutes.
• Rinse the cooked chickpeas, e.g. from a jar, through a sieve.
• Puree together with the cooked lentils.
• Then add the spices in a bowl.
• Add the potato flour and chickpea flour to the top and scald with a little hot water.
• Finally, add the rolled oats and stir everything together.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Line a baking tray with baking paper.
• Spread the individually cut dumplings on top.
• Bake in the oven for 25 minutes.

Tip

It is best to form the individual dumplings with 2 tablespoons. To do this, scoop out an amount of dough with a spoon and shape it 2 – 3 times with a second spoon.

Intersting to know

Cevapcici are small, spicy rolls that are eaten with various dishes. They also go very well with flatbread. They are eaten a lot in the Balkan countries.

Make muesli bars yourself

A muesli bar is quick to make with just a few ingredients. Simply take ingredients to taste, combine them and bake them in the oven. Simple, good, delicious. That’s how these muesli bars taste.

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Make muesli bars yourself

Muesli bar as a snack on the go or during sport. Ideal to take with you.

Keyword apricots, chia seeds, dates, figs, oat flakes, Vegan

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2 person

Ingredients

• 150 g oatmeal or buckwheat flakes
• 80 g medjold dates
• 50 g spelt flakes flour
• 10 g chia seeds
• 50 g apricots dried
• 20 g figs dried
• 10 g tapioca starch
• water as needed

Instructions

• Mix spelt flakes into flour
• Place in a bowl with the oatmeal.
• Soak chia seeds with 4 tbsp. water in a cup for approx. 5 – 10 minutes.
• Dried apricots and cut the dried figs very small.
• Mix tapioca starch with 2 tsp. cold water until smooth. Then boil briefly in 100 ml water.
• Add the finely chopped, pitted medjol dates and all other ingredients to the dry ingredients and mix everything well. The best way to do this is with your hands.
• In portions, press the mixture into a silicone mold for granola bars.
• Bake in preheated oven at 170 degrees celsius top/bottom heat for 15 – 20 minutes.
• Then allow to cool slightly and only then remove from the mold.

Tip

If you don’t have a cereal silicone mold at hand, place the mixture on a baking sheet with baking paper and cut into individual bars after baking.

Interesting to know

Cereal bars keep Muesli bars keep you fit and are nutritious. They are a mixture of different cereal flakes, nuts, dried fruit and seeds. The ingredients can vary according to taste. They are unbeatable as a practical and nutritious snack or energy snack, especially for on the go or for sporting activities.

Black rice burgers and vegetables

The rice burgers with vegetables can also be perfectly combined with one of my rolls and a tomato sauce. Try everything and enjoy.

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Black rice burgers and vegetables

Black rice burgers and vegetables. Always a successful meal. It tastes delicious and is filling thanks to its nutritious composition.

Course main course

Keyword black beans, black rice, cauliflower, herbs, mustard, oat flakes, Ölfrei, Spices, sweet potatoes, tomato paste, Vegan

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 3 person

Ingredients

• 1 head of cauliflower
• water
• a little nutmeg and salt
• 3 – 4 tsp flour to thicken the sauce
• 600 g sweet potatoes
• 250 ml water
• rosemary and thyme
• black rice burgers

Instructions

• Divide the cauliflower into small florets, wash and cook with water in a saucepan until soft. Season to taste with salt and nutmeg.
• Stir the flour for the sauce in an extra cup with 4 tablespoons of cold water until smooth. Stir into the hot cauliflower vegetables and bring to the boil briefly. Stir carefully as the cauliflower disintegrates easily.
• Peel and slice the sweet potatoes. Place in an oven dish with water. Season with rosemary and thyme. Then cook in the oven at 180 degrees Celsius top/bottom heat for approx. 20 minutes.

Tip

Burgers and sweet potatoes can be baked wonderfully together in a fan oven. If you bake several burgers and freeze them, you’ll always have some quickly to hand. Simply defrost briefly and reheat in the oven.

Interesting to know

Vegan burgers of any kind are a varied alternative and side dish for any vegetable. There are so many burger preparations. Just take a look here. Cauliflower has a high vitamin and nutrient content. It is also very versatile. Not just as a cauliflower vegetable.