Oat Bread
Oat bread - Enjoy bread without any stomach ache! Photo: Maren tree nursery
Healthy, because
Even smarter
Nutritional values
The oats in this bread are packed with valuable protein.
This oat bread recipe might sound very time-consuming, but with the right planning it's more than easy. The day before the bread is baked, you put on the brew in the morning. In the evening, prepare the spring dough. The next morning, simply put the dough in the oven and bake!
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 160 mg | (4 %) | ||
| Calcium | 11 mg | (1 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 0.5 μg | (0 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0.1 mg |
Ingredients
- Ingredients
- 1 ½ cups Oats
- 2 tsps salt
- 1 cup Spelt flour
- 2 Tbsps flaxseed
- 1 tsp ground fennel seeds
- 1 tsp ground Coriander
- 2 Tbsps flaxseed oil
- 1 tsp Yeast (instant )
Kitchen utensils
Preparation steps
Pour 1/2 cup of boiling water over 3 Tablespoons of oat flakes and salt, mix quickly and allow to swell for about 8-12 hours at room temperature. (best to do it overnight)
Mix 1 1/4 cups of oat flakes into flour into the bowl of a stand mixer, add flour, flax seed and 1 1/2 cups of water, cover and leave to rise at room temperature for about 30 minutes.
Mix the overnight oats and the dough together in a stand mixer using the dough hook attachment, adding in ground fennel and coriander seeds, flax seed oil and yeast and work into a homogeneous dough. Cover and leave to rise for a further 30 minutes. Knead the dough again, place in a fermenting basket or floured bowl, cover and leave to rise in the refrigerator for 8-12 hours. (overnight)
Then let it stand at room temperature for about 30-60 minutes. In the meantime, line a baking sheet with parchment paper and turn out the dough, sprinkle with remaining oat flakes. Bake in a preheated oven at 230 °C/ 450°F (convection 210 °C/ 425°F) for about 60 minutes. During the baking time, leave an oven dish filled with hot water in the oven. After about 15 minutes reduce the baking temperature to 200 °C/ 400°F (convection 180 °C/ 375°F).
