Craving a bread that's crispy on the outside and wonderfully moist on the inside? Then this oatmeal bread with yogurt is just what you need! The addition of yogurt and an oatmeal sourdough gives the bread a particularly light crumb and a delicate flavor.
Whether as a healthy accompaniment to breakfast, a snack, or as a side dish to savory dishes, this oatmeal bread is perfect for any occasion. Learn how to easily bake it yourself step by step!
Preparation time: 45 minutes
Rest time: 8 hours
Preparation time: 8 hours 45 minutes
Ingredients (for 1 loaf)
For the brew:
- 50 g whole grain oat flakes
- 100 g boiling water
For the main dough:
- 150 g cool water
- 150 g cold yogurt (or plant-based alternative)
- 100 g rye or wheat starter (alternatively: 50 g wheat flour + 50 g water)
- 5 g fresh yeast
- 10 g honey or beet syrup
- cooled brewed piece
- 300 g wheat flour (type 550)
- 150 g whole wheat flour
- 10 g olive oil
- 12 g salt
- 20 g water (as needed)
preparation
1. Prepare the brewing piece:
Combine the toasted oats with the boiling water and let the mixture cool, covered, for 2–4 hours. Alternatively, you can make the brew the day before and refrigerate it overnight.
2. Make the main dough:
Place the cooled sourdough in a mixing bowl along with the water, yogurt, starter, yeast, honey, wheat flour, and whole-wheat flour. Knead everything on low speed for 10 minutes until the dough comes together. Then add the salt and olive oil and knead the dough on high speed for another 5–8 minutes until it is elastic and smooth. Depending on the consistency, you can add up to 20 g of water.
3. Bulk fermentation (dough rest):
Cover the dough and let it rest at room temperature (20–22°C) for about 2.5–3 hours. Stretch and fold the dough after 45 and 90 minutes to improve the structure. The dough should approximately double in size during the resting time.
4. Forms:
Lightly dust your work surface with flour and gently shape the dough into a round. Depending on your preference, you can either place the dough in a floured proving basket (for a free-form loaf) or shape it into an oblong loaf and place it in a greased loaf pan.
5. Piece fermentation:
Cover the formed dough and let it rise at room temperature for about 60-70 minutes, until it has just risen (just under proof).
6. Baking:
Preheat the oven to 250°C (top/bottom heat). Bake the bread according to your chosen method:
- Free-form: Turn the dough out of the proving basket onto a baking tray, cut a hole, and place it in the oven. Immediately steam the bread and bake for about 45–50 minutes. After 10 minutes, reduce the temperature to 210°C and release the steam.
- In a pot: Turn the dough out into a hot, preheated cast iron pot and score it. Cover and bake for about 45–50 minutes. After 20 minutes, remove the lid and reduce the temperature to 210°C.
- In a loaf pan: Cut the dough lengthwise, insert it, and immediately steam it. Reduce the temperature from 250°C to 210°C and bake for a total of about 50 minutes. Remove from the pan after 30 minutes and finish baking.
7. Let cool:
Remove the finished bread from the oven and let it cool completely on a wire rack before slicing.
Tips & Variations
- More flavor: Add a handful of chopped walnuts or dried fruits like raisins or cranberries to the dough.
- Special texture: Replace some of the wheat flour with spelt flour to give the bread a nuttier flavor and a firmer structure.
- Vegan: Instead of yogurt, use a plant-based alternative such as soy yogurt or almond yogurt to keep the bread vegan.
Serving suggestion
Serve the freshly baked oat bread sliced on a rustic wooden board. Garnish with a little butter, cream cheese, or jam for a sweet twist. It also pairs particularly well with savory spreads like herb curd or hummus. Decorate the serving plate with a few toasted oat flakes to highlight the bread's ingredients and create a harmonious overall look.
Conclusion
This oatmeal bread with yogurt combines the best flavors of grains and lactic acid in a moist loaf. The oats provide a delicate, slightly nutty note, while the yogurt makes the dough extra light and moist. Perfect for any meal, whether breakfast, lunch, or dinner—this bread is always a hit.
Try the recipe and enjoy homemade bread that delights with every bite!
