Spelt Oatmeal Bread

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	45 mins
Total Time	1 hr 55 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

250 g spelled flour type 630
250 g spelled flour type 1050 or wholerain spelled flour
100 g oat flakes, crunchy
0.5 ½ cube fresh yeast
1 teaspoon salt
350 ml water, lukewarm
some fat for the shape

Instructions

Mix all dry ingredients in the mixing bowl of the food processor.
Measure the water in a measuring cup. Dissolve the yeast in the measured lukewarm water.
Now slowly knead the yeast water mixture with the dry ingredients with the food processor to a smooth dough. Then let the dough rise in a warm place for at least 30 minutes until it has risen nicely.
Slowly tip the dough out of the bowl onto a floured surface. Do not knead anymore, just work out an elongated shape and put in a lightly greased loaf pan. Then cover the dough again and let it rise for about 30 minutes.
Bake the bread in the preheated oven on the middle rack for 10 minutes at 200 ° C top / bottom heat, then turn the heat down to 180 ° C and bake the bread for another 35 minutes. The remaining time (approx. 35 min.) May vary slightly depending on the oven, so check shortly beforehand.
Tip: I take the bread out of the mold after 10 minutes before the remaining baking time and put the bread back in the oven. A knock test can then be used to determine whether the bread has been baked.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.