Pumpkin Seed – Carrot Bread
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
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
- If the bread is baked with natural sourdough, then omit the yeast and use 200 g finished ST and 100-150 ml liquid.
- 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.
- As soon as the dough has doubled in volume, knead again briefly.
- 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.
- The baking time depends on the size of the bread. The bread is baked through if it sounds hollow when you tap the underside.
- Baked with ST, the bread needs a longer rising phase and resting time.
- If the carrots are very juicy, squeeze out some of the juice or juggle with the infusion liquid.
- Tips for a particularly nice crust:
- Steam lets the bread rise particularly nicely and loosely at the beginning.
- 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.
- The cup of water in the oven is useless as the water starts to steam too late.
- Immediately after baking, brush the bread thinly with a little cold water. This gives a silky shine.
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