Carrot and Walnut Bread with Wholemeal Spelled Flour
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 4 hrs 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wholemeal spelled flour
- 0.5 ½ cube yeast
- 2 teaspoons salt
- 1 pinch (s) sugar
- 375 ml water, lukewarm
- 100 g carrot (s)
- 100 g walnut kernels
Print Recipe
Pin Recipe Instructions
- Mix the flour and salt in a bowl. Crumble the fresh yeast in the lukewarm water. Add the pinch of sugar and stir everything together. Then add to the flour and salt mixture and stir everything roughly. Then cover and let rise in a warm place for about 3 hours.
- Shortly before the end of the walking time, peel the carrots and grate them finely. Chop the walnut kernels. Add both to the dough and knead everything well.
- Now best knead the dough with gloved hands on a work surface floured with wholemeal spelled. Then leave to rise covered for another 45 minutes in a proofing basket lined with baking paper.
- About 20 minutes before the start of the baking time, place an ovenproof dish on the bottom of the oven and fill it with approx. 100 ml of water. Slide the oven rack into the lowest rack, place a cast iron saucepan on it and preheat the oven to 220 degrees top / bottom heat.
- Before baking, take the hot pot out of the oven with baking gloves and flour with a little wholemeal spelled flour. Then remove the bread dough from the baking paper and let it fall into the pot. Please don`t be surprised, the dough is quite sticky and does not keep its shape at first. But by baking it in the pot, it turns into a great bread in the end.
- Bake for 45-50 minutes. The bread is ready when it sounds hollow when knocked.
- The excess flour from the pot can be scraped off with a knife after baking.
- Let the bread cool on a rack.
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