Moist Whole Grain Flax and Carrot Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 4 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 430 g sourdouh (whole rain rye)
- 340 g wholemeal spelled flour
- 70 g flaxseed
- 70 g flaxseed, (old flaxseed)
- 70 g carrot (s), coarsely rated
- 14 g sea salt
- 12 g turnip tops
- 165 g water, lukewarm (approximate)
- 10 g yeast, fresh (optional) *
Also: for sprinkling
- 1 ½ tablespoon flaxseed
- 1 ½ tablespoon linseed (gold linseed)
Print Recipe
Pin Recipe Instructions
- Knead all ingredients except for the seeds to be sprinkled into a homogeneous dough (food processor, approx. 7-10 min).
- Cover and let the dough rest in a warm place for 30 minutes and then knead again briefly (2-3 minutes).
- Sprinkle the shape of the BBA or a box shape with half of the seeds for sprinkling. Pour in the dough and smooth it out. Then sprinkle with the remaining seeds. Let the bread rise again in a warm place (1-3 hours, depending on the leavening power of the sourdough and the addition of yeast, for me it takes about 1.5 hours without adding yeast).
- To bake:
- BBA: Bake the bread for 1 hour using the Bake Only program.
- Oven: Bake the bread at about 200 ° C for about 50-60 minutes. (Since I always bake bread in the BBA, the information for baking in the oven is only a guide.)
- Then let the bread cool down on a wire rack and let it rest in the bread box for a day before cutting.
- The quantities given are sufficient for bread weighing around 1000g (approx. 22 slices).
- Remarks:
- Since wholegrain rye sourdough I do not use wholemeal flour and water 1: 1, I use a little more water (approx. 1: 1.2), so the amount of water given for the bread is only an approximate figure. If you prepare your sourdough with less water, you may need a little more water for the dough later.
- * Since I have a very strong leaven, I always bake the bread without any additional yeast.
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