Oats – Carrots – Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g flour
- 100 g oat flakes, hearty
- 150 g sourdouh (wheat sourdouh)
- 14 g salt
- 3 teaspoons sugar
- 200 ml water, lukewarm
- 100 ml milk, lukewarm
- 5 g yeast, fresh
- 250 g carrot (s)
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the lukewarm water and add the salt. Put the glass aside for a good 30 minutes. The yeast can also be omitted if you have a strong leaven. The driving force would then be completely sufficient, only the walking time would be slightly longer.
- Clean, peel and finely grate the carrots.
- Put all remaining ingredients (except for carrot rasp) in a bowl, add the yeast, salt and water and mix everything together very well. You should knead the dough vigorously for at least 5 minutes, 7-10 minutes are best. At the end add the grated carrots and knead again well.
- Now cover the dough and let it rest in a warm place for at least 60-90 minutes. The dough will be relatively sticky, which is normal, so do not add any more flour. The dough can also be completely prepared in the bread maker!
- After resting, knead the dough briefly again as well as possible. Put in a loaf pan or special bread pan and cover again for at least 45 minutes.
- After rising, put the pan in the preheated oven and bake at 200 ° C top / bottom heat. After a good 10 minutes, switch down to 180 ° C and bake for another 40 minutes.
- The oat flakes taste particularly good in bread when they are briefly toasted in a pan without oil. You then get a fine, nutty note. The bread tastes best with whole wheat flour.
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