Summary

Ingredients

• 500 g spelled flour
• 0.5 teaspoon ½ baking soda
• 1 packet baking powder
• 2 teaspoons salt
• 1 tablespoon millet
• 200 g carrot (s)
• 350 g yourt, whole milk
• 1 egg (s), class M
• 75 g sesame, pumpkin seeds, sunflower
• 75 g seeds, for sprinklin
• 1 tablespoon millet

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Instructions

1. For 1 loaf approx 1.2 kg
2. Mix the flour, baking soda, baking powder, salt, seed mixture and millet together.
3. Roughly grate the carrots, whisk the yogurt with the egg and stir in the carrots. Add the yoghurt mixture to the flour and knead evenly with the dough hook on the hand mixer. Knead the mixture with your hands until smooth and shape the dough into an elongated loaf.
4. Mix the remaining seeds with the millet and place on a flat plate. Brush the dough with water and roll in the seed mixture, place on a baking sheet lined with baking paper and bake at 180 ° on the second rail from the bottom for 40 - 45 minutes.
5. The bread tastes very good even without seeds.