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.

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.

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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 hour hour 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

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.