Summary

Ingredients

For the dough: (sourdough)

• 200 g rye flour, type 1150
• 200 ml water
• 50 g sourdouh, more active

For the dough: (seeds)

• 30 g flaxseed
• 30 g pumpkin seeds
• 30 g sunflower seeds
• 90 ml water, hot

For the dough: (carrot garnish)

• 200 g carrot (s)
• 100 ml carrot juice
• 200 ml water

For the dough:

• 500 g spelled flour, type 1050
• 200 g spelled flour (whole rain)
• 100 g rye flour, type 997
• 25 g salt
• 0.5 teaspoon ½ coriander powder
• 0.5 teaspoon ½ caraway powder

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Instructions

1. The day before:
2. For the sourdough, mix the flour with sourdough and water and cover with cling film and leave to mature for 24 hours at room temperature. The next day, lose 50 g.
3. Pour the water over the seeds and let it steep for 24 hours until the water is completely absorbed.
4. Clean, peel and roughly grate the carrots the day before. Bring the carrot juice and water to the boil, add the grated carrots, bring to the boil again and leave to stand for 2 hours. Then drain the grated carrots in a sieve and drain well, collecting 100 ml of juice.
5. On the baking day:
6. Slowly knead all types of flour, sourdough, salt, spices and carrot juice mixture with the food processor for 10 minutes. Knead the shredded carrots and the seeds into the dough and leave to rest for 30 minutes, covered. Then knead the dough vigorously again. Then cover in a proofing basket (fresh-keeping bag with 6 l contents) and let rise for 2 - 3 hours. Make several cuts with a knife and turn it out onto a baking sheet lined with baking paper. Bake in the preheated oven at 250 ° O / U on the 2nd rail from the bottom for 10 minutes, reduce the temperature to 190 ° and bake for another 40 - 50 minutes (make a tapping test).