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    Where Is My Spoon > Recipes > German

    Oat Bread without Yeast

    Published by: Adina January 6, 2020 ยท Last modified: July 3, 2024 12 Comments
    Jump to Recipe
    pinterest image of a sliced bread on a wooden board.

    It's super easy to make oat bread without yeast; just mix together a few ingredients and bake. No need to let the dough rise either.

    oat bread without yeast served with jam

    This oat bread recipe is one of the easiest bread recipes you could possibly make. Just as easy to make as my beloved spelt bread (or whole wheat), but so different. While the one made with spelt is dark, seedy and it's made with yeast, this oatmeal loaf is made without yeast, it uses white wheat flour and oats, yogurt, baking soda, and baking powder, and an egg.

    The result is a dense, crusty loaf, which goes perfectly with almost anything, from stews and soups to cheese and especially jams.

    I say, especially jam because I always find this yeast-free bread with oats to be slightly cakey, which is probably due to the fact that it contains yogurt and an egg. That is why, a sweet topping (or cheese) is much more suitable for serving with oatmeal bread than sliced ham, salami, or any other kind of deli meats.

    When it comes to taste and consistency, I find it to be very similar to an Sweet Irish soda bread, which is also made with baking soda, it's crusty and has a very specific taste. But unlike the typical soda loaf, it contains oats and yogurt, it is baked in a baking tin.

    Another bonus is that you can make it whenever you want, even if you don't have any yeast, whole flour, or bread flour. Just some plain flour and a few cupboard ingredients, 5 minutes (or less) of your time, and a relatively short baking time.

    sliced oat bread without yeast

    What do you need?

    Flour: regular all-purpose flour.

    Oats:

    • Regular rolled oats, not instant and not steel-cut oats.
    • Rolled oats come in two varieties in Germany: finely cut (zarte Haferflocken) and not so fine (kernige Haferflocken).
    • You can use whatever you happen to have in the house. Just keep in mind that when using the not so fine oats, you will be able to see and feel them. You can probably spot them in the pictures as well if you look carefully.
    • Using fine oats makes for a finer texture while using not so fine oats makes a chewier, heartier loaf. You can decide what you like best, I've tried both sorts and I love them both.

    Baking soda and baking powder:

    • The recipe is yeast-free, but it still needs something to help the dough rise, in this case baking soda and baking powder.
    • Baking soda is also known as the bicarbonate soda and it is more powerful than baking powder, don't think about leaving it out and only using baking powder.
    • The fact that it is made without yeast and only with baking soda and baking powder makes it denser than regular sandwich bread, it is less airy and slightly crumblier.
    • But the taste is just wonderful and another plus point when it comes to denser loaves of bread is that you will feel fuller while actually eating less. One slice for breakfast, smeared with some butter and jam or a slice of cheese and I will need nothing more.

    Yogurt:

    • The yogurt activates the baking soda.
    • Plain, creamy yogurt similar to Greek yogurt.
    • I use low-fat yogurt most of the time 1.8% - 2% fat. I would not go lower than that.

    Egg:

    • It is not something you would use when making a loaf of typical soda bread, however, the egg makes it moister, less crumbly than soda. I like that!

    Otherwise, you will need a pinch of sugar and some salt.

    slices of oatmeal bread without yeast

    Tips

    • Making this oatmeal bread without yeast is super easy. Actually, all you have to do is to mix the ingredients and bake in a loaf pan. Nothing more and nothing less!
    • Use a kitchen scale when baking; it is more reliable. Kitchen scales are super cheap and make baking precise, thus better, easier, and cleaner. Cup measuring is very inaccurate, and too much flour will make the loaf tough. Too much yogurt will make it too wet.
    • Make sure you preheat the oven properly and prepare the baking tin before you start mixing the ingredients, the bread should be baked immediately and not wait on the counter.
    • Place the dough in the oven as soon as you are finished mixing the ingredients. The yogurt activates the baking soda, so if you don't bake immediately, the baking soda will lose its power and the bread will be too tough.
    • Don't over mix the ingredients or the loaf will be too tough. Stop as soon as the ingredients are incorporated.
    • The dough is a little sticky, don't be tempted to add more flour, which will make the loaf too dense.
    • Once it's baked, let it cool on a wire rack.
    how to make oat bread without yeast step by step
    dough for oatmeal bread in a loaf tin

    How to store?

    The oat bread will keep well for 2-3 days.

    You can serve it while still warm or at room temperature. When warm, all you need is a little butter and a sprinkle of salt. Heaven! You can eat it fresh or you can toast it. I tend to toast it after a couple of days when it is not that fresh anymore.

    sliced oat bread without yeast

    What to serve with oat bread?

    I love it smeared with butter and any kind of jam. You can also make sandwiches. I recommend cheese sandwiches enriched with some kind of sweet chili sauce or chutneysโ€”so good! Or egg sandwiches.

    It's also the perfect accompaniment for any kind of soup or stew. Try it with this delicious Irish stew with lamb and potatoes, with the red wine beef stew, with this pork potato stew, or with a vegan Romanian bean stew. It is just perfect to mop up the sauce.

    And don't forget the soups; this no yeast bread is also great with a hearty beef and bean soup or with any kind of creamy soup like this pumpkin and sweet potato soup or this carrot milk soup.

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    sliced oat bread without yeast showing the crumb.

    Oat Bread without Yeast

    Super easy to make oat bread without yeast, just mix together a few ingredients and bake. No need to let the dough rise either.
    4.50 from 14 votes
    Print Pin Share GrowSaved! Rate
    Course: Bread
    Cuisine: German
    Prep Time: 5 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 20 slices
    Calories: 138kcal
    Author: Adina

    Equipment

    • Loaf pan 8x4 inches/ 20x10 cm
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    Ingredients 

    • 3ยพ cup all-purpose flour 450 g, Note 1
    • 1โ…” cup rolled oats 150 g
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon fine sea salt
    • 1 ยฝ tablespoon granulated sugar
    • 1ยพ cup creamy yogurt 400 g, Note 2
    • 1 egg large

    Instructions

    • Preheat the oven to 400ยฐF/ 200ยฐC. Butter the loaf pan.
    • Combine bread ingredients: In a large bowl, mix the flour, oats, baking powder, baking soda, salt, sugar, yogurt, and lightly beaten egg. Use a spoon to mix the ingredients. Don't over-mix. The dough will be slightly sticky.
      3ยพ cup all-purpose flour/ 450 g + 1โ…” cup rolled oats/ 150 g + 2 teaspoons baking powder + 1 teaspoon baking soda + 1 teaspoon fine sea salt + 1 ยฝ tablespoon granulated sugar + 1ยพ cup creamy yogurt/ 400 g + 1 egg
    • Bake oat bread: Place the dough into the prepared tin, smooth the surface, and bake immediately for 30 to 40 minutes or until golden.
    • Check if the bread is baked by tapping it on the underside; it should sound hollow.
    • Serve warm or leave to cool on a wire rack.

    Notes

    1. Measurements: I recommend using a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.ย 
    2. Yogurt: I use creamy yogurt (Greek style) with 1.8 % fat.

    Nutrition

    Serving: 1slice | Calories: 138kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 232mg | Fiber: 1g | Sugar: 5g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. Rosina says

      August 16, 2023 at 8:00 pm

      3 stars
      Are you sure there isn't a typo in the amount of flour or oats? There's not nearly enough fluid in this. I had to add a whole extra cup of water just to mix all the batter.

      Reply
      • Adina says

        August 20, 2023 at 4:51 pm

        It's right, there is quite a lot of yogurt in there.

        Reply
    2. Sandhya says

      January 08, 2023 at 11:17 pm

      Hi I have made this bread today itโ€™s tasty but I didnโ€™t get brown color on top and quite dense. Where did I made mistake can you help pls?

      Reply
      • Adina says

        January 09, 2023 at 8:19 am

        Hi. I don't think you did anything wrong; the bread is denser because it is not made with yeast. Regarding the color, I guess it depends on your oven; you could try to put it on a higher oven shelf during the last 10 minutes of the baking time and see if that works. My oven has the opposite problem; it tends to make everything too brown, so I often cover loaves of bread with aluminum foil during the last 20 minutes or so.

        Reply
    3. Barbie says

      October 09, 2021 at 3:28 am

      I'm keen to try this today, will let you know how it goes, it certainly does look very delicious! Thanks for sharing.

      Reply
    4. Sharon Butler says

      May 08, 2020 at 1:21 pm

      Could you use oat flour instead of whole rolled oats to obtain a finer texture?

      Reply
      • Adina says

        May 08, 2020 at 5:46 pm

        Hi Sharon. I've never used oat flour, so I can't say how that will work. What I did use are finer cut oats. There are two sorts we can buy here, the regular pretty large ones and fine ones that you will not feel when you bite on them.

        Reply
    5. Chelsea says

      April 23, 2020 at 2:11 am

      This bread looks dreamy! It looks like it would be great slathered in jam or making a sandwich with it. I love the idea of using yogurt in it. Thank you so much for sharing. I can't wait to try it!

      Reply
    6. Patrick says

      April 18, 2020 at 12:19 pm

      Made this today, it was delicious!

      Reply
      • Adina says

        April 18, 2020 at 4:10 pm

        Thank you, Patrick, I am happy you liked it.

        Reply
    7. angiesrecipes says

      January 07, 2020 at 6:48 am

      The crumb looks beautifully soft and tender!

      Reply
    8. Anca says

      January 06, 2020 at 7:11 pm

      This sounds very interesting. I would have to change yoghurt for a vegan version, so it is dairy-free, but I might try it.
      Happy New Year! hugs xx

      Reply
    4.50 from 14 votes (13 ratings without comment)

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