Yeast – Wholefoodspace

Oat bread with yeast—moist and healthy

Andreas — Mon, 23 Mar 2026 16:11:46 +0000

This yeast-raised oat bread is especially light, moist, and flavorful. The combination of oats and yeast gives the bread a fine crumb, making it perfect for breakfast, sandwiches, or as a side dish with dinner.

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.

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 50

Cook Time 50

Total Time 2 40

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.

Apple strudel—two amazing variations

Andreas — Wed, 07 Jan 2026 17:15:20 +0000

Apple strudel is made with yeast dough. It can be baked in two different ways. Whether baked whole or in pieces, it tastes simply heavenly. Soft, moist, refreshing, and cinnamon-flavored. The consistency is ideal thanks to the different layers that result from rolling it up.

Apple strudel

A refreshing yeast strudel with a cinnamon flavor and an incomparably moist texture. The yeast dough is coated with soy yogurt and soy milk, giving it a slightly tart flavor. Oat flour and cinnamon round off this delicious creation. I love both types, as they are easy to hold and can be enjoyed anytime.

Apple strudel

Apple strudel made from yeast dough in two variations. One baked whole and one baked in pieces. Moist and full of flavor.

Course cake

Keyword Apple, cinnamon, Date flour, dry yeast, fresh yeast, lemon, oat flour, oil-free, Raisins, Soy drink, soy jogurt, Vegan, Whole spelt flour

Prep Time 2

Cook Time 40

Total Time 2 40

Servings 4 person

Ingredients

Yeast dough

350 g whole spelt flour
100 g date flour
1 tsp cinnamon
7 g dry yeast or 20 g fresh yeast
220 ml soy drink

Filling

4 apples
50 g oat flour
50 g raisins optional
juice of half a lemon
4 g cinnamon
30 g date flour
80 g soy yogurt
20 ml soy drink
30 g soy yogurt for spreading extra
20 ml soy drink for spreading extra

Instructions

Mix all the ingredients for the yeast dough and knead until you have an elastic dough.
If using fresh yeast, first dissolve it in the lukewarm soy milk, then add it to the dry ingredients and knead.
Cover and let rise for about 1-2 hours until the dough has increased significantly in size.
Grind the oat flakes into flour in a blender. Mix the cinnamon and date flour in a bowl. Stir together the soy yogurt and soy drink.
Peel, core, and chop the apples. Mix with lemon juice and the cinnamon mixture.
Place the dough on a floured surface and roll out with type 630 flour into a rectangle measuring approx. 40 x 50 cm.
Spread the soy yogurt/soy drink mixture onto the yeast dough.
Spread the oat flour and apples on top.
Carefully roll up the yeast dough from the short side. Then place it on a baking sheet lined with parchment paper.
Mix 30 g soy yogurt with 20 ml soy drink and spread it over the apple strudel. Then let it rise again for 20–30 minutes.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Bake the apple strudel for about 40 minutes. While baking, brush the strudel twice more with the soy yogurt/soy drink mixture.

Variant 2

After rolling out the yeast dough from the roll, carefully cut off small pieces, approx. 2 cm thick, and place them on baking paper.
Then leave to rest for another 20 minutes.
Bake in a preheated oven at 180 degrees Celsius (upper/lower heat) for approx. 15 minutes.

Notes

Apple strudel baked whole

Apple strudel baked in pieces with raisins

Tips

If you want raisins in your apple strudel, soak them in warm water for 20-30 minutes beforehand. This will make them softer and easier to digest.

Apple strudel tastes especially delicious when enjoyed warm and topped with vanilla sauce.

Interesting to know

Raisins are dried grapes. There are also sultanas. The difference between sultanas and raisins is in the drying process. Thirdly, there are currants. These are small dark grapes that are also a little harder.

Instruction bread baking – basic step 1 2 3

Andreas — Mon, 23 Oct 2023 14:57:10 +0000

There is nothing better than baking your own bread. With just a few ingredients and some practice, anyone can do it. I’ll show you from my experience what you should pay attention to and how it will certainly succeed. Once I explain to you the bread with sourdough and for a change another bread with yeast. Both types are sensationally fantastic. See also my different breads. So let’s get started with my instruction bread baking.

Instruction bread baking

Baking bread is not as difficult as you might think. Of course, you need a little practice, so that you get it nice and soft and crispy at the same time. Above all, it should be well done on the inside. But there is the “knocking method”, so you know that it is baked through. In addition, the bread dough should be well “rounded” or “folded” so that the texture is tightened. With my instruction bread baking you will certainly succeed.

Instruction bread baking

There is nothing better than baking your own bread. With just a few ingredients and some practice, anyone can do it. My instruction bread baking is simple and straightforward.

Course bread

Keyword dry yeast, fresh yeast, salt, sourdough, water, Whole spelt flour, whole spelt sourdough, Yeast

Prep Time 1 2 10

Cook Time 50

Total Time 1 3

Servings 3 person

Ingredients

Whole spelt bread with sourdough

500 g whole spelt flour
5 g salt
100 g ready sourdough
300 ml water

Whole spelt bread with dry yeast

500 g whole spelt flour
5 g salt
7 g dry yeast equivalent to 1 sachet
300 ml water

Whole spelt bread with fresh yeast

500 g whole spelt flour
5 g salt
20 g fresh yeast
300 ml water

Instructions

Whole spelt bread with sourdough

The bread with sourdough I always prepare a day in advance. The longer it matures, the better it can develop.
Mix the flour and salt. Then add the finished sourdough and pour the water. The water can be lukewarm or cold.
Mix and knead the dough mixture.
The dough should be firm rather than too soft. Do not be irritated if the dough feels a bit firmer. This is exactly the right consistency.
Then put the bread dough in a larger bowl and cover it. Either with a tea towel or with foil.
Let the dough rest. You can knead it again briefly after about 2 hours. This will shape the texture. But you do not have to.
After that, the dough should definitely be left to rise overnight at room temperature.
The other day, transfer the dough to a floured surface and shape it into a round or oblong dough using the "rounding" or "folding" method.
Then place it in a proofing basket, previously lined with a cloth and flour.
Place the bread dough in the proofing basket with the "cap" facing down.
Now let it rest covered for about 2 hours.
Pour the bread dough into a coverable pan lined with baking paper.
Now the "cap" points upwards after the dough has been tipped into the mold in reverse.
Cut the top of the dough a few more times and then bake, covered, in the oven.
How long and at what temperatures you can see in my individual bread variations.

Whole spelt bread with dry yeast

Mix all dry ingredients. Add lukewarm water and knead the dough.
Let it rise covered at room temperature for 1 hour.
Place the dough on a floured surface and knead briefly.
Then "round" or "fold" and let rise again covered for about 2 hours.
Then place the dough in a mold lined with baking paper and bake the bread in the oven, covered.

Whole spelt bread with fresh yeast

Mix the fresh yeast with a little warm water in a cup until it liquefies.
Put all the dry ingredients in a bowl. Add the liquid yeast and fill up with lukewarm water. Then knead the dough.
For more steps, see whole spelt bread with dry yeast.

Notes

Elongated shape

and this is how the bread looks ready baked.

Tips

Here come the tips instruction bread baking:

Make sure that the bread dough does not mature too long in the proofing basket, otherwise it will run over the edge and become extremely soft. As a result, it will not keep its tight shape.

If you have no time or desire to prepare the dough the night before, you can of course bake a loaf of bread in one day. However, this requires a much longer proofing time. The maturing time in the proofing basket is then about 3 – 4 hours.

It is very important that you do not knead breads made with spelt flour for too long. Otherwise, the property of spelt flour becomes too soft and it no longer sticks so strongly. But with these instruction bread baking nothing can go wrong.

Sometimes, however, it happens that the individual slices of the finished bread have holes inside. This can then come from the fact that either the bread was not tightly enough rounded or folded, or that the dough has matured too long in the proofing basket and thus became too soft. In the beginning, I always had these holes in it. Eventually, however, I had the right processing and the degree of maturity out. You see, my instruction bread baking is not so difficult. And with a little perseverance, you can do it too.

Now for tips on baking bread with fresh yeast or dry yeast.

If you use yeast, any yeast, then you can prepare and bake the bread the same day. However, I have also had the best experience preparing the dough the night before. The advantage is that you then only need “half” the amount of yeast. No matter whether dry yeast or fresh yeast. However, here you should always infuse with cold water. Then at room temperature or also gladly cooler over night let mature. The further process is then identical to my instruction bread baking with sourdough.

Finally, a brief explanation of what actually means “rounding” and “folding” and how to do this.

Rounding: Place the dough on a floured surface. Press it lightly with your hands. Hold it with the heel of your left hand, and with the fingers of your right hand, turn a third of the dough in toward the center. Press it firmly and then lightly turn the entire bread dough to the left. Then proceed again with the same instructions until you notice that the dough becomes firmer and rounds. Do this about three to four times. Finally, hold the entire top closure of the dough tightly with your left hand and at the same time squeeze and shape the dough with your right hand. Then flour the dough and put it in a proofing basket with the cap down.

Folding: In principle, folding is also responsible for the dough to become firmer and the air bubbles disappear. To do this, place the dough on a floured surface. Then stretch it slightly upwards with both heels of your hands to form a rectangle. Now turn the dough first from left to right, always up to the middle. Then from top to bottom or vice versa. Now flatten the dough a little bit and stretch it again. Repeat the whole process two to four times until the dough feels firm and tight.

So, that’s the whole art of baking bread. With this instruction bread baking you will certainly achieve the right success. Good luck with it.

Interesting to know

Less salt is more is my motto. Most store-bought breads are baked with a lot of salt. But that does not have to be. Salt is important, but you don’t need much and too much salt is unhealthy. Therefore, you should choose a good balance in between and save salt where you can. In breads, I don’t think it’s necessary to add so much salt. A tasty spread on it and the flavor is highlighted right away. My instruction bread baking is just awesome.

Sheet cake with applesauce – extremely good

Andreas — Mon, 21 Aug 2023 18:37:53 +0000

Sheet cake with applesauce is a delicious and popular baking creation that perfectly combines the taste of juicy apples and tender dough. This simple yet irresistible recipe combines the freshness of homemade or store-bought applesauce. Whether it’s a sweet treat for afternoon coffee or a dessert after dinner, sheet cake with applesauce is a treat that will delight both family and guests.

Sheet cake with applesauce

This cake is an absolute must. Fine and tasty with a touch of exotic. Apples and cinnamon harmonize wonderfully together.

Sheet cake with applesauce

Sheet cake with applesauce is a delicious cake creation that everyone will enjoy. Juicy applesauce with a mixture of cinnamon and date flour on top.

Course cake

Keyword Almond drink, Applesauce, Date flour, dry yeast, Yeast, Yeast dough

Prep Time 1 20

Cook Time 25

Total Time 1 45

Servings 4 person

Ingredients

600 g whole spelt flour
1 sachet dry yeast, 9 g
150 g date flour
100 g applesauce
300 ml almond drink or soydrink

For the topping

200-300 g applesauce
4 g cinnamon
30 g date flour

Instructions

Mix flour and dry yeast.
Add date flour and applesauce.
Mix with almond drink until a homogeneous dough.
Let the dough rise covered for 1- 2 hour.
Then roll out with some type 630 flour and place on a tray with baking paper.
Spread with applesauce.
Sift cinnamon and date flour over the top.
Bake in preheated oven at 160 degrees celsius top/bottom heat for 20 – 25 minutes.

Tips

Make applesauce yourself. Is made only with water and possibly a little lemon juice. Boil apples and pass through a sieve. Thus, the sheet cake with applesauce tastes simply delicious. However, if you want it to go quickly, you can also buy applesauce in a jar. Pay attention to the ingredients, because there are differences.

Interesting to know

Even our grandmothers knew what is good. A moist yeast cake spread with applesauce is quickly baked and incredibly good.

Bao Buns vegan style – terrifically tender

Andreas — Mon, 14 Aug 2023 19:16:00 +0000

Bao buns, also known as baozi or steamed buns, are a type of Chinese food that has gained popularity worldwide. These fluffy, soft buns are made from a yeast dough and are usually filled with a variety of ingredients, often savory but sometimes sweet. The buns are then steamed, which gives them their characteristic texture and appearance.

Bao Buns vegan style

I love the bao buns. They are so nice and soft, which is another experience to normal buns. They taste great with everything. Just with a delicious spread or with tofu or tempeh and my great soy yogurt sauce. To round off you can still use fresh vegetables such as lettuce, peppers, cucumbers, red onions, tomatoes, arugula, lamb’s lettuce and much more.

Bao Buns vegan style

Bao Buns vegan style are buns that are steamed. They are oil-free and therefore particularly digestible. The buns can be filled differently.

Course bread and rolls

Keyword dates, plant drink, Spelt flour type 1050, water, Yeast

Prep Time 1 1 40

Cook Time 15

Total Time 1 1 55

Servings 4 person

Ingredients

500 g Spelt flour type 1050
1/2 packet of dry yeast, approx. 4 g
or 1/4 cube fresh yeast, approx. 10 g
4 g salt
5 dates deglet nour
200 ml water
50-80 ml almond or soy drink

Instructions

Pit and chop dates and boil with water until soft and sweet.
Strain dates and mix date water with 50 – 80 ml almond or soy drink.
Knead all ingredients together with a food processor for about 10 minutes. Adjust water or flour if necessary. You want a smooth and elastic dough that comes off the edges. Place dough in a bowl and let rise, covered, in the refrigerator overnight.
The other morning, take it out and let it get used to the temperature for about 1 hour.
If you want to process the dough the same day, then you need twice the amount of yeast. Then let the kneaded dough warm covered for 1 hour.
Knead briefly and then let relax again for some time. Divide the dough into 8 – 10 parts. Roll out gently with a rolling pin into 5 mm thick elongated dough pieces. Brush with water in the center and fold one half up to it. Let rest again, covered, on a floured work surface for about 20 minutes.
In the meantime, fill a pot with steam insert with water and bring to a boil. Cut out a baking paper round the size of the pot, cut holes in several places and place on the perforated insert. When the water is boiling, place the steam insert on top. Place the individual buns on top, spacing them slightly apart. Cover with the lid and let steam for 15 minutes. Do not open the lid during this time.
When buns are done, remove, let cool slightly, cut where closed and fill as desired.

Tip

Bao Buns can also be rolled out round and filled before steaming. In this case, the upper edge must be closed.

Interesting to know

Eating versatile always tastes very delicious. With this kind of rolls you have again a completely different pleasure.

Rolls with black cumin – other style

Andreas — Mon, 31 Jul 2023 12:34:38 +0000

Today we have a special delicacy! Rolls with black cumin on top. Airy, delicious, simply irresistible. Black cumin is a small seed that has been valued for centuries in many cultures for its healing properties. In today’s world, it’s no surprise that this miracle seed has also found its place in the kitchen. Its intense spicy flavor and slightly nutty aroma give the rolls a unique touch that sets them apart from ordinary pastries.

Rolls with black cumin

Man do they look delicious! Spread the rolls with black cumin simply with one of my great spreads and you have a simple, rich treat. In addition, you can put fresh vegetables on top. That’s how I personally like it best. Mostly I eat them at evening to end the day.

Rolls with black cumin

As a special taste experience, the rolls are sprinkled with black cumin. Pure enjoyment at any time. The black cumin provides an intense and tasty note.

Course bread and rolls

Keyword black cumin, oil-free, Spelt flour type 1050, Vegan, water, Yeast

Prep Time 1 50

Cook Time 20

Total Time 1 1 10

Servings 2 person

Ingredients

250 g spelt flour type 1050
10 g fresh yeast
3 g salt
150 ml water
30 g water for editing
black cumin to taste

Instructions

Crumble yeast into a cup and stir with a little cold water until smooth.
Put flour, yeast mixture and salt in a bowl.
Pour about 150 ml of cold water and knead it into a yeast dough. Knead until a nice homogeneous and soft yeast dough is formed.
Briefly wet a bowl with water. Place the dough in it and press it again with water until smooth. The dough should be kept mois
Cover the whole thing and let it rise overnight. Either in the refrigerator or in a cooler place.
The other day, remove the dough from the refrigerator and let it acclimatize for 1 hour.
Brush a baking mat with water.
Slide the dough onto it.
Stretch and fold the dough 2 times with wet hands.
Subsequently, stretch into a rectangle.
Preheat the oven to 220 degrees celsius top/bottom heat.
On a baking sheet lay out the baking paper.
Now with wet hands, preferably with the 2 edges of the hand, always cut off small pieces of dough and place them carefully, as they are very soft and wet, on the baking paper.
When all dough pieces are cut off, then let rise for 30 minutes.
Sprinkle with black cumin before baking.
Put in the oven and bake for about 20 minutes. After 15 minutes, brush the buns again with water.

Tip

These rolls with black cumin also taste very good with sesame seeds, coarse salt or even poppy seeds sprinkled.

Interesting to know

Do-it-yourself baking is fun. Always try something new.

Filled pizza pockets – ideal variety

Andreas — Sun, 30 Jul 2023 18:45:25 +0000

Filled pizza pockets are a delicious and versatile version of pizza, which can be served as a snack, appetizer or main course. They consist of a pizza dough filled with a delicious filling and then baked in the oven. To make them nice and light and soft, this time they are baked with spelt flour type 1050. Type 1050 refers to the milling degree of the flour. The higher the type number, the more hulls and sprouts are in the flour, which means it is darker and richer in nutrients.

Filled pizza pockets

Warm or cold, it really doesn’t matter how you eat them. The filled pizza pockets always taste absolutely great. Personally, I like to take them to the gym and then eat them just like that without heating.

Filled pizza pockets

Filled pizza pockets are a delicious and versatile version of pizza, which can be served as a snack, appetizer or main course. They consist of a pizza dough, with a delicious filling.

Course main course

Keyword dry yeast, oil-free, Spelt flour type 1050, Vegan, Vegetables, Yeast, Yeast dough

Prep Time 30

Cook Time 20

Total Time 50

Servings 2 person

Ingredients

For the dough

200 g spelt flour type 1050
120 g water
2 g salt
5 g dry yeast

For the filling

2 rote Paprikaschoten
1 can corn
1 glass of strained tomato sauce
1-2 tsp Italian spice
1-2 tsp oregano
some chili powder
some salt and pepper
some paprika powder noble sweet

Instructions

Make pizza dough from the ingredients.
Cover and let rise for 30 minutes.
Wash, seed and chop the peppers.
Boil in water until soft.
Drain canned corn in a colander and rinse with water.
Briefly stir the corn into the peppers.
Then drain everything well.
In a small bowl, season the tomato sauce with the herbs and spices.
Briefly knead the yeast dough on a surface.
Then cut small pieces of dough.
Roll these out into round little pieces.
Spread with the seasoned tomato sauce.
Spread the vegetables on top.
Fold dough from the outside to the center.
Place on a baking sheet with baking paper.
Flatten slightly with floured hands.
Bake in preheated oven at 200 degrees celsius top/bottom heat for 20 minutes.

Tip

Preheat the baking tray. In the meantime, the filled pizza pockets can be placed on a baking paper. When all the pockets are ready, then use a pizza shovel to place the covered baking paper on the hot baking sheet in the oven.

Or fill each pizza pocket first and place them individually on the baking sheet with baking paper.

Interesting to know

I can always take filled pizza pockets with me. No matter whether warm or cold. They always taste good.

Yeast quark pockets with pears – so juicy

Andreas — Sat, 17 Jun 2023 17:29:03 +0000

Yeast pastry with a vegan curd on top and topped with pears. A fruity dream that always tastes good. These yeast quark pastries are an absolute favorite for me. Soft, juicy and the taste of pears makes this pastry irresistible.

Yeast quark pockets with pears

Just when the pears are really ripe and juicy, then it’s time to either eat them or bake something delicious with them. These quartaschen offer themselves there virtually. Fruity, juicy and with a quark mass that goes really well with it.

Yeast quark pockets with pears

These extremely juicy and fruity quark pockets are very special. With pears on a vegan quark mass baked in the oven. An absolute must are these yeast quark pockets.

Course trifle

Keyword Date flour, dates, delicious, juicy, Pears, simple, Soy curd, Soy drink, Whole spelt flour, Yeast

Prep Time 1 35

Cook Time 25

Total Time 2

Servings 4 person

Ingredients

For the dough

350 g whole spelt flour
80 g date flour
7 g dry yeast
100 g soy curd
250 ml soy drink

For the topping

5 dates deglet nour
100 ml water
250 ml soy drink
half a vanilla pod
30 g starch flour
250 g soy curd
1 tsp locust bean gum
2-3 pears

Instructions

Mix all ingredients for the dough together and knead.
Then leave to rise, covered, for 1 hour.
Cut dates into small pieces and boil with water until soft.
Add a little of the soy drink and mix everything together.
Bring vanilla pulp and scraped vanilla bean to a boil along with the rest of the soy drink.
Mix the starch with a little cold water.
Add to the hot liquid and cook until pudding-like.
Remove the vanilla bean again.
Then stir in the quark and carob bean gum.
Cut small balls from the yeast dough and roll each into a round circle.
Place on a baking sheet lined with parchment paper.
Let dough rise again for about 15 minutes.
In the center, put the curd mixture and leave the edge free.
Spread the chopped pears on the curd mixture.
Preheat the oven to 180 degrees celsius top/bottom heat and bake the quark pockets for 25 minutes.

Notes

Quark pastry once with oranges and once with pears

Tip

Not only with pears taste these yeast quark pockets. Other fruits like oranges or tangerines are also very tasty.

Interesting to know

Own production is better than purchased products.

Yeast pastry with sour cherries – delicious

Andreas — Sat, 17 Jun 2023 17:28:24 +0000

This yeast pastry makes you want more. Small pastries made oil-free and with whole spelt flour. With a fruity note on top.

Yeast pastry with sour cherries

My little pastries with sour cherries are extremely juicy and good. The sour note of the cherries gives the pastries that certain extra. However, if this variation is too tart, you can of course also take sweet cherries. And depending on your taste, these thalers can also be topped with other fruit. In any case, you can take them well for the road.

Yeast pastry with sour cherries

The yeast dough is topped with soy curd and sour cherries. This makes this yeast pastry a special sweet and at the same time also sour. Incomparably delicious these sour cherries.

Course trifle

Keyword Almond drink, bake yourself, Fruit, plant drink, simple, Soy curd, Soy drink, Vegan, Whole spelt flour, without sugar, Yeast

Prep Time 1 15

Cook Time 20

Total Time 1 35

Servings 2 person

Ingredients

150 g whole spelt flour
3 g dry yeast
60 g date flour
60 g soy curd
30 g starch flour
100 ml soy or almond drink

For the topping

150 g frozen sour cherries
10 g date flour
50 ml water
1 pinch of cinnamon
10 g starch flour
100 g soy curd
0,5 tsp locust bean gum, approx. 2 g

Instructions

Mix all dry ingredients for the yeast dough in a bowl.
Add soy curd and soy drink and mix everything in.
Cover and let rise for 1 hour.
Bring the frozen sour cherries to a boil in a saucepan with the water and date flour.
Once the sour cherries are thawed, season with a little cinnamon.
Mix starch flour with 1 tsp cold water until smooth and pour into the hot liquid.
Simmer cherries for 1 – 2 minutes until a thick mass is formed.
Then allow to cool.
Mix the soy curd in a small bowl until smooth.
Stir in carob bean gum.

Completion

Knead the yeast dough again.
Cut out 8 small balls and shape into rounds.
Then shape into round small dough pieces.
Place them on a baking sheet with baking paper and let them rise again for about 15 minutes.
Preheat oven to 180 degrees celsius top/bottom heat.
Spread 1 tsp of soy curd on each of the dough pieces.
Then spread about 2 tsp of the sour cherry mixture on top.
Bake in the oven for 20 minutes.

Tip

If you like it even juicier, you can add a curd cream with pudding under the sour cherries. To do this, simply boil soy drink with date flour, bind with starch and then stir in some soy curd. When it has cooled, then spread on the dough.

Interesting to know

Quickly a few baked cookies so in between, then it goes to the sport.

Vegan doughnuts – irresistible pleasure

Andreas — Sun, 07 May 2023 12:04:09 +0000

Made with whole spelt flour with a chocolatey tasting filling, these doughnuts are a hit. Vegan doughnuts are easy to bake yourself. Chocolate pudding or even vanilla pudding can be used for the filling. Or a homemade jam.

Vegan doughnuts

These doughnuts are simply a dream. Ideal when the carnival comes, but you can actually eat this delicacy all year round. The filling is made with a chocolate pudding. But I can also well imagine a vanilla pudding in it. Both creations are indescribably delicious and juicy in it.

Chocolate doughnuts from the oven

Vegan doughnuts are so delicious. Just out of the oven and oil-free to boot. The filling consists of a chocolate pudding. The taste is reminiscent of a juicy chocolate croissant. The chocolate doughnuts are ideal for on the go. When the hunger for something sweet comes, then just enjoy.

Course trifle

Keyword bake it yourself, Cocoa, delicious, juicy, oil-free, plant drink, Vegan, Whole foods, Whole spelt flour, Yeast

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings 3 person

Ingredients

For the doughnuts

300 g whole spelt flour
5 g dry yeast
80 g date flour
30 g starch flour
1 apple, approx. 80 g
250 ml almond drink or other vegetable drink
2 tsp date flour
1 tsp cinnamon

For the chocolate pudding

250 ml almond drink or other vegetable drink
15 g cocoa
30 g date flour
20 g starch flour

Instructions

For the doughnuts

Wash, peel, cut and core the apple.
Cut into smaller pieces.
Puree the almond drink together with the apple in a blender.
Mix dry ingredients together.
Add liquid to dry ingredients.
Knead everything lightly.
Let the yeast dough rise covered for about 1 hour.
Then knead again on a floured surface.
Shape into an oblong shape and cut small portions from it.
Shape each of these portions into rounds with floured hands.
Let the dough rest again for 20 minutes.
With floured hands, fill each dough piece with about 1 tablespoon of chocolate pudding in the center and gently fold up the edges.
Line an ovenproof glass baking dish with lid with baking paper.
Roll each dough piece in a mixture of date flour and cinnamon and place in the glass baking dish with the cap facing down.
Bake covered in preheated oven at 200 degrees celsius top/bottom heat for 20 minutes.

For the chocolate pudding

Heat almond drink and date flour in a saucepan.
Stir in cocoa.
Mix starch with a little almond drink and then pour into the hot liquid.
Mix everything well with a whisk and bring to a boil.
Simmer until a thick paste is formed.
Let this cool down afterwards.