Name: Homemade German oat bread
Prep time: 15 min
Cook time: 45 min
Total time: 19 h
Yield: 1 piece
Cuisine: german
Ingredients: 200 g Oats, fine; 425 ml water, lukewarm; 5 g yeast; 370 g flour, all purpose; 12 g Salt

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I love homemade bread for breakfast. And why not try an oat bread?

The result of this recipe is this super healthy German bread, which is moist, crunchy, and just an all-around feel-good experience! Plus, oat bread isn’t hard to bake—trust me! Sure, it takes time for the dough to rest, but the actual hands-on time is minimal. And this super healthy oat bread only has 5 ingredients, isn’t that amazing?

So, go ahead and give it a try! I can only tell you this: every bite of this oat bread is a delight. It’s such a treat to bite into it and know it’s good for you too. So, if you ever feel like baking something delicious and wholesome, I can only recommend this recipe! Because not only is it tasty, it’s also packed with goodness thanks to:

Oats: Little powerhouses with big benefits

Oats are true all-rounders when it comes to healthy eating. They’re packed with fiber, which supports good digestion and keeps you full for longer—perfect for a balanced breakfast. They’re also rich in vitamins, minerals, and antioxidants that are great for your heart, skin, and nerves. And the best part? They’re incredibly versatile! Whether in porridge, as a topping, or in bread—oats always shine.

Oat Bread

Here’s how to make oat bread:

Put all the ingredients into a large bowl and knead them together for at least 8 minutes. Yes, you read that right—at least 8 minutes. I could tell you it’s to better bind the gluten or something, but the fact is, the bread will just turn out fluffier. And it’ll taste amazing!

To enjoy it on the weekend, here’s your exact schedule for making oat bread:

Friday morning: Knead the dough and cover it.
Friday afternoon: Fold the dough and cover it again.
Before bed: Fold the dough once more, place it in a loaf pan (Kastenform), cover it, and let it rest overnight. This is the overnight proofing.
Saturday morning: Preheat the oven to 240 °C (top and bottom heat) and bake.

Once the bread is done baking, carefully remove it from the pan (it’s hot!!!), grab some butter from the fridge, cut a slice of the slightly cooled bread, spread the butter on, and enjoy!

What’s bread folding, anyway?

The secret of folding bread dough: Why and how it works
Folding the dough is one of the most important techniques in bread baking. It gives the dough structure and helps the gluten strands develop optimally. When you fold, you pull the dough from the outside toward the center—this strengthens the network within the dough, resulting in a beautiful crumb and a stable loaf. Think of it as a little workout for the dough, rewarded with a light, flavorful result. So don’t be shy—get your hands in there! Folding is your chance to give the bread its unique character.

What’s overnight proofing?

The overnight proofing: Time adds flavor to oat bread
Overnight proofing is a game changer when it comes to bread baking. The long, cold resting period gives the dough enough time to develop flavors while also becoming more digestible. The yeast works more slowly, allowing the aromas to fully unfold—resulting in bread that not only tastes better but also stays fresh longer.

Plus, it’s super practical: you can prepare the dough in the evening and bake it fresh in the morning. Perfect for a stress-free start to your day!

You see, baking delicious oat bread isn’t that hard! And if you feel like trying another kind of bread, I can highly recommend these recipes:

Have fun baking!

love,
Sabrina 💛

Homemade German oat bread

Homemade German oat bread is a bread which needs to rest overnight and requires lots of folding. But you will be rewarded with a healthy home baked bread.

moderate

Prep time:
15 minutes
Rest time:
18 hours
Baking time:
45 minutes
Total time:
19 hours

Ingredients

1 piece

200 g	Oats, fine
425 ml	water, lukewarm
5 g	yeast
370 g	flour, all purpose
12 g	Salt

Steps of preparation

Place all ingredients in a large bowl and knead together for at least 8 minutes.
Then place a kitchen towel over the dough and let it rest for 6 hours.
After this resting time, fold the dough onto a lightly floured work surface. Then cover the dough and let it rest again for 6 hours.
After 8 hours, fold the dough onto a lightly floured work surface
Line a loaf pan with baking paper. After another 6 hours, fold the dough again, but this time place it in the prepared loaf pan and cover with a kitchen towel.
After another 6 hours of rest, preheat the oven to 240°C top and bottom heat. Then bake the bread for 45 minutes at 230°C.
After baking, carefully remove the bread from the tin, let it cool and then simply enjoy with a little butter!