It’s the third day of my little »World Diabetes Day« week and today we are baking again… a really simple and easy Wholemeal Spelt Oats Bread. Unfortunately, bakeries that are still baking bread are slowly disappearing here in Berlin, so it can’t hurt to have one or two recipes in your repertoire to be able to make some nice bread yourself… Not only during times of lockdown.
In our neighborhood, the only bakery that was still baking their own bread closed down several years ago – even though the store was packed on weekends… But I guess that was not enough business to survive in this area here with high rents. It’s really sad when businesses like that have to go.
We also have a small bakery booth in the organic supermarket around the corner, but that’s all pre-produced bread and pastries that are only baked in a tiny oven on-site. Of course, the bread is not bad, but it’s not the same you could get everywhere from local bakers just a few years ago. Well… complaining is not helping much, so let’s bake some nice bread at home… shall we?!
During the pandemic, many people spent more time at home and seemed to embrace their hidden baking talents. It seems quite obvious to me that bread should be on the baking schedule as well. The good thing about baking your own bread (besides the fun of making it) is the fact that you know exactly what’s in the bread. Do you know what I mean? Cheap bread from the store often has some »questionable« ingredients listed on the package… molasses, for example, is one of those ingredients. Molasses is something you don’t really need in most bread recipes, but it gives the bread a darker color and that is being used to »fake« the use of wholemeal flour because you associate a darker bread with healthier ingredients… well.
This here is real wholemeal bread. It’s also a »quick bread«. Instead of a longer fermentation phase, there is more yeast in the dough for a quicker rise. Bread like this is basically ready in an hour. It means you can make it in the morning before breakfast and enjoy it shortly after it’s baked. Not everyone is a fan of bread with lots of yeast, so if you want a nice bread that rises overnight, I can recommend my (TUI) Artisan Bread. It’s made with only a small amount of yeast and takes a lot longer to rise, but the flavors are benefiting from that additional time.
Anyway. Bread is normally a bit »tricky« for diabetics. Of course, you can include it in your diet, but if possible you go for wholemeal products like this bread here. A simple white bread with butter (and some salt) is one of the best things in the world, but unfortunately, bread made mainly with white flour is not ideal for diabetics.
These are relatively easy-to-digest carbohydrates (like the ones in pasta), which are quickly processed and converted to sugar and will increase your blood sugar level quite rapidly. Wholemeal bread is being digested much more slowly and also provides important minerals and vitamins white flour does not provide. So wholemeal and whole grain products are always a more suitable option. Keep that in mind if you want to bake or cook for a diabetic.
INGREDIENTS / ZUTATEN
1.5 oz (42g) fresh bakers’ yeast
16.9 fl. oz. (500ml) lukewarm water
12.7 oz. (360g) wholemeal spelt flour*
5.3 (150g) spelt flakes* or whole grain rolled oats*
2.1 oz. (60g) sunflower seeds*
1.8 oz. (50g) sesame seeds* (unpeeled)
1.8 oz. (50g) gold flax seeds*
2 tsp. salt
2 tbsp. apple cider vinegar*
1 oz. (30g) spelt flakes* or whole grain rolled oats* for sprinkling
1 Würfel (42g) frische Hefe
500ml lauwarmes Wasser
360g Dinkelvollkornmehl*
150g Dinkelflocken* oder Vollkornhaferflocken*
60g Sonnenblumenkerne*
50g heller Sesam* (ungeschält)
50g Goldleinsamen*
2 TL Salz
2 EL Apfelessig*
30g Dinkelflocken* oder Vollkornhaferflocken* zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. Crumble the fresh yeast into the lukewarm water and let it dissolve completely. Lightly grease a 10 inches (25cm) loaf pan* and line with a piece of baking parchment. Set aside.
2. Mix the spelt flour with the oat flakes, sunflower seeds, sesame seeds, flax seeds, and salt in a large bowl. Add the yeast water and the apple cider vinegar and knead with the dough hooks of the food processor or your hand mixer for 2-3 minutes – the dough will be quite wet. Transfer to the prepared loaf pan and sprinkle with the remaining oat flakes, press them down slightly.
3. Place the loaf pan in the cold oven, set the temperature to 390°F (200°C) and bake for about 1 hour. Take the finished bread out of the oven and lift it out of the loaf pan with the baking paper. Tap the bottom of the bread to check if it is baked through (it should sound hollow) and let it cool down on a wire rack. If the bread is not ready, place it back in the oven without the loaf pan and bake a few more minutes. Let cool down completely before slicing.
1. Die frische Hefe in das lauwarme Wasser bröckeln und darin auflösen lassen. Eine 25cm Kastenform* leicht einfetten und mit einem Stück Backpapier auslegen. Zur Seite stellen.
2. Das Dinkelvollkornmehl mit den Haferflocken, Sonnenblumenkernen, Sesam, Leinsamen und Salz in einer großen Schüssel vermischen. Das Hefewasser und den Apfelessig dazugeben und mit den Knethaken der Küchenmaschine oder eines Handrührgeräts für 2-3 Minuten zu einem recht feuchten Teig verkneten. In die vorbereitete Form umfüllen und mit den restlichen Haferflocken bestreuen und diese etwas festdrücken.
3. Die Form in den kalten Ofen stellen, die Temperatur auf 200°C (390°F) einstellen und dann für etwa 1 Stunde backen. Das fertige Brot aus dem Ofen holen und mit dem Backpapier aus der Form heben – auf die Unterseite des Brotes klopfen, um zu testen, ob es durchgebacken ist (sollte hohl klingen), und dann auf einem Kuchengitter auskühlen lassen. Sollte das Brot noch nicht fertig sein, einfach noch einmal ein paar Minuten zurück in den Ofen, ohne die Backform. Vor dem Anschneiden komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Easy Wholemeal Spelt Oats Bread
- Prep Time: 00:10
- Cook Time: 01:00
- Total Time: 02:00
- Yield: 1 1x
- Category: Bread
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
An easy and healthy bread: this Wholemeal Spelt Oats Bread is great for a good start in the morning. The perfect no-fuss recipe you will make over and over.
Ingredients
1.5 oz (42g) fresh bakers‘ yeast
16.9 fl. oz. (500ml) lukewarm water
12.7 oz. (360g) wholemeal spelt flour*
5.3 (150g) spelt flakes* or whole grain rolled oats*
2.1 oz. (60g) sunflower seeds*
1.8 oz. (50g) sesame seeds* (unpeeled)
1.8 oz. (50g) gold flax seeds*
2 tsp. salt
2 tbsp. apple cider vinegar*
1 oz. (30g) spelt flakes* or whole grain rolled oats* for sprinkling
Instructions
1. Crumble the fresh yeast into the lukewarm water and let it dissolve completely. Lightly grease a 10 inches (25cm) loaf pan* and line with a piece of baking parchment. Set aside.
2. Mix the spelt flour with the oat flakes, sunflower seeds, sesame seeds, flax seeds, and salt in a large bowl. Add the yeast water and the apple cider vinegar and knead with the dough hooks of the food processor or your hand mixer for 2-3 minutes – the dough will be quite wet. Transfer to the prepared loaf pan and sprinkle with the remaining oat flakes, press them down slightly.
3. Place the loaf pan in the cold oven, set the temperature to 390°F (200°C) and bake for about 1 hour. Take the finished bread out of the oven and lift it out of the loaf pan with the baking paper. Tap the bottom of the bread to check if it is baked through (it should sound hollow) and let it cool down on a wire rack. If the bread is not ready, place it back in the oven without the loaf pan and bake a few more minutes. Let cool down completely before slicing.
Notes
Enjoy baking!
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