Savory Yeast Bread

Ingredients

• 150 ml water
• 1 cube yeast
• 50 g whole wheat flour
• 150 ml oat milk
• 300 g type 405 wheat flour
• 150 g type 997 rye flour
• 1 tsp salt
• 80 g cherry tomatoes
• 50 g green bell pepper
• 50 g yellow bell pepper
• 1 red onion (ca. 30g)
• 4 tbsp fresh oregano
• 6 tbsp Olive oil
• 3 tbsp flaxseeds
• 3 tbsp sesame seeds

Instructions

1. 1.

   Add 6 tbsp lukewarm water to a mixing bowl and crumble the yeast into it. Mix water and yeast with a fork, then stir in the whole wheat flour. Cover the dough and let rise for 1 hour in a warm place.

2. 2.

   Warm the oat milk and add it along with wheat flour, rye flour, 100 ml lukewarm water, and salt to the dough. Knead everything by hand or with a hook until smooth. Because the dough is relatively wet, knead it long enough so it releases from the bowl edges; add a little more flour if needed. Cover and let rise for 2 hours in a warm spot.

3. 3.

   Meanwhile, clean, wash, and dice the tomatoes and peppers. Peel and cube the onion. Wash the oregano, shake dry, pluck, and finely chop. Mix the vegetables with olive oil, flaxseeds, and oregano.

4. 4.

   Roll out the dough on a floured surface into a rectangle (about 40 cm × 30 cm), spread the vegetable‑oil mixture evenly over it, and gently roll from the narrow edge. Slice the roll lengthwise in the middle so one end remains attached. Twist the two halves around each other, sprinkle sesame seeds on top, and let rest for 10 minutes.

5. 5.

   Place the dough in a greased loaf pan and bake in a preheated oven at 200°C (180°C fan; gas: level 3) with a heat‑proof dish of water at the bottom for 50 minutes. Remove the finished bread from the pan and allow it to cool.