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Einfaches Vollkorn Dinkel Hafer Brot | Bake to the roots

Easy Wholemeal Spelt Oats Bread

  • Author: Bake to the roots
  • Prep Time: 00:10
  • Cook Time: 01:00
  • Total Time: 02:00
  • Yield: 1
  • Category: Bread
  • Cuisine: German


Easy and healthy bread: Wholemeal Spelt Oats Bread for a good start in the morning.


1.5 oz (42g) fresh yeast
16.9 fl. oz. (500ml) lukewarm water
12.7 oz. (360g) wholemeal spelt flour
5.3 (150g) wholemeal spelt or oat flakes
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) wholemeal spelt or oat flakes for sprinkling


1. Crumble the fresh yeast into the lukewarm water and let 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. 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 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.


Enjoy baking!

Keywords: Bread, wholemeal, diabetic, oats, spelt, yeast