Pumpkin Seed – Carrot Bread

Summary

Ingredients

• 500 g flour, whole wheat flour or wheat flour type 1
• 20 g yeast or 0 sourdouh
• water, lukewarm
• 2 medium carrot (s), finely grated
• 10 g herbal salt
• 1 tablespoon oil, (wheat germ oil)
• 0.5 tablespoon ½ spice mix for bread
• 0.5 tablespoon ½ Schabzigerklee (bread clover), rubbed or 1 pinch. Bread clover powder
• 4 tablespoon pumpkin seeds, roasted without fat
• 5 g salt

Print Recipe Pin Recipe

Instructions

1. If the bread is baked with natural sourdough, then omit the yeast and use 200 g finished ST and 100-150 ml liquid.
2. Put all ingredients in a bowl and knead well. Finally knead in the pumpkin seeds loosely. Cover the dough with a transparent cover and let it rise twice in a warm place.
3. As soon as the dough has doubled in volume, knead again briefly.
4. Then shape bread, let rise for 20 minutes, brush with water and bake for 10 minutes in a preheated oven at high heat and then finish baking for another 10 - 30 minutes at 180 ° C.
5. The baking time depends on the size of the bread. The bread is baked through if it sounds hollow when you tap the underside.
6. Baked with ST, the bread needs a longer rising phase and resting time.
7. If the carrots are very juicy, squeeze out some of the juice or juggle with the infusion liquid.
8. Tips for a particularly nice crust:
9. Steam lets the bread rise particularly nicely and loosely at the beginning.
10. So spray water in the oven when you start baking. With new ovens you can use the steam button, with older ovens I recommend using a flower spray bottle or pouring a glass of hot water onto the oven floor. This is particularly effective, but leaves limescale stains on the bottom of the oven.
11. The cup of water in the oven is useless as the water starts to steam too late.
12. Immediately after baking, brush the bread thinly with a little cold water. This gives a silky shine.