Spelt and Oat Bread with Pumpkin
Spelt and oat bread with pumpkin - Smells great, tastes even better. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
With magnesium and B vitamins, oatmeal is the perfect food for our body cells. While the mineral is involved in signal transmission from nerves to muscles, the vitamins are essential for energy metabolism.
With a little time and the right recipe, you can easily bake a tasty organic bread yourself. This has advantages: It requires no processing aids, costs less than organic baking and can be individually modified.
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 329 mg | (8 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 2 mg |
Ingredients
- Ingredients
- 8 tsps instant Yeast
- 1 tsp honey
- 2 cups Spelt flour
- 2 tsps salt
- 1 cup Yogurt (thinned with milk)
- 2 Tbsps apple cider vinegar
- 7 ozs Hokkaido pumpkin
- ½ tsp fennel seeds
- ½ tsp Coriander
- 1 pinch ground Anise seed
- 6 Tbsps Pumpkin seed
- 5 Tbsps Oats
- 3 Tbsps flaxseed
Kitchen utensils
Preparation steps
Dissolve the yeast and honey in 7 TBSP of lukewarm water and leave to rise for 15 minutes. Then mix the flour, salt, yogurt thinned with milk and vinegar with the dough hooks of a hand mixer on the lowest setting for 10 minutes.
Grate the pumpkin flesh. Lightly pound whole spices in a mortar and mix with aniseed. Mix pumpkin with 4.5 TBSP pumpkin seeds, oat flakes, linseed and spices into the dough. Cover the dough with a tea towel and let it rise at room temperature for about 40 minutes.
Line a loaf pan with baking paper. Pour in the dough, cut diagonally, brush with water and sprinkle with the rest of the pumpkin seeds.
Bake in a preheated oven with a baking dish filled with water or with the steam function of the oven, at 230 °C/ 450°F (convection 220 °C/ 425°F) for 10 minutes. Then reduce the temperature to 200 °C/ 400°F (convection 180 °C/ 375°F) and bake for another 40 minutes; if necessary, cover the bread during baking so that it does not get too dark.
