Summary

Ingredients

• 500 g wheat flour type 405
• 500 g spelled flour
• 2 teaspoons salt
• 2 carrot (s) or zucchini; Potatoes are also suitable
• 2 tablespoon olive oil
• 1 cube yeast
• water
• 6 tablespoon grains, mixed, e.g., flax seeds, sunflower seeds, pumpkin seeds, oatmeal
• 1 egg yolk
• some Milk

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Instructions

1. Soak the grain mixture in a large cup of hot water. It is best to let it stand overnight or soak a few hours before making the dough. The exact amount of water is not so important as more water will be added later.
2. Peel and grate the carrots or zucchini.
3. Weigh the flour types and mix with the salt in a large mixing bowl.
4. Dissolve the yeast in about 350 ml of water. Don`t worry, the dough definitely needs that amount of water, and most likely even more.
5. Knead oil, soaked grains, carrots or other vegetables and yeast water into the flour and salt mixture. Depending on which vegetables were used and how much water the grains were soaked in, about 200 - 500 ml of water must now be added until a sticky but smooth dough is formed. If the dough is too runny, just knead in a little more flour.
6. Let the dough rise for about 20 minutes until it has risen nicely. Then fill into two loaf tins lined with baking paper. I use 26 cm tall molds.
7. Preheat the oven to 220 ° C. Let the dough rest while preheating and whisk an egg yolk with a little milk. As soon as the oven has reached temperature, brush the bread with the egg and cut a little in the middle. Then bake for 30 minutes at 220 ° C. Then turn the oven down to 175 ° C and bake for another 45 - 60 minutes.
8. My grandma always baked this bread for her children and my mom has now passed it on to me. It`s a juicy grain bread with a great crust. The carrots or zucchini make it particularly juicy and you can eat it without any toppings.
9. The amount is enough for two box loaves.