Fennel, Caraway and Nut Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 5 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g rye flour (whole rain rye flour)
- 250 g spelled flour
- 1 packet dry yeast or cube fresh yeast
- 1 large carrot (s), grated
- 100 g pumpkin seeds and sunflower seeds, mixed
- 30 g hazelnuts and walnuts, mixed
- 1 tablespoon sesame seeds
- 1 tablespoon fennel
- 1 tablespoon caraway seeds
- 1 tablespoon sea salt, coarse
- 2 tablespoon apple cider vinegar
- 500 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190-200 degrees top / bottom heat.
- Put all ingredients in a mixing bowl and knead into a dough for 5 minutes with a hand mixer or by hand. The dough does not have to rest, but can be immediately poured into a loaf pan lined with baking paper.
- Place the mold in the preheated oven on the lowest rail and bake for 45 minutes at 190 degrees. Then take the bread out of the mold, remove it from the baking paper and bake for another 15 minutes on the grid without baking paper.
- Remove the grid and let the bread cool for several hours on the grid.
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