Oats – Carrots – Bread

Summary

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)

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Instructions

1. 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.
2. Clean, peel and finely grate the carrots.
3. 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.
4. 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!
5. 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.
6. 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.
7. 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.