Basic Healthy Recipe

Oat Bread

5
Average: 5 (9 votes)
(9 votes)
Oat Bread

Oat bread - Enjoy bread without any stomach ache! Photo: Maren tree nursery

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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 d 1 hr 30 min.
Ready in
Calories:
150
calories
Calories

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!

1 slice contains
(Percentage of daily recommendation)
Calorie150 kcal(7 %)
Protein5 g(5 %)
Fat4 g(3 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.7 mg(6 %)
Vitamin K14.8 μg(25 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0 mg(0 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.1 mg(7 %)
Folate29 μg(10 %)
Pantothenic acid0.4 mg(7 %)
Biotin5.9 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium160 mg(4 %)
Calcium11 mg(1 %)
Magnesium50 mg(17 %)
Iron2.5 mg(17 %)
Iodine0.5 μg(0 %)
Zinc1.4 mg(18 %)
Saturated fatty acids0.5 g
Uric acid42 mg
Cholesterol0.1 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
15
Ingredients
1 ½ cups Oats
2 teaspoons salt
1 cup Spelt flour
2 tablespoons flaxseed
1 teaspoon ground fennel seeds
1 teaspoon ground Coriander
2 tablespoons flaxseed oil
1 teaspoon Yeast (instant )
How healthy are the main ingredients?
OatssaltSpelt flourflaxseedflaxseed
Preparation

Kitchen utensils

1 Blender, 1 Bread- baking dish (fermentation cup)

Preparation steps

1.

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)

2.

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.

3.

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)

4.

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).