Rye Bread with Carrots and Yogurt

Summary

Ingredients

• 50 g starter, (sourdouh)
• 200 g rye flour
• 200 ml water, approx. 35-40 ° C
• 400 g rye meal
• 500 ml boiling water
• 300 g rye flour
• 300 g whole wheat flour
• 3 carrot (s), grated
• 20 g yeast
• 200 ml water, warm
• 25 g salt
• 150 g yourt
• 50 g pumpkin seeds
• 50 g flaxseed
• 50 g flakes, (5-rain)
• Oat flakes, for sprinkling on the baking pan

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Instructions

1. The day before, mix the items well with 200 g of rye flour and 200 ml of warm water (approx. 40 ° C) and cover and leave to stand for approx. 24 hours at room temperature. Then pour 500 ml of boiling water over the rye meal, mix well and also leave it covered for 24 hours.
2. The next day, remove the items for the next baking, approx. 100g
3. Mix the sourdough that was prepared the day before and the rye meal / water mixture with rye flour, whole wheat flour, carrots, yeast, water, salt, yogurt, pumpkin seeds, linseed and 5-grain flakes and knead well in the food processor for 5-10 minutes.
4. Cover and let the dough rise in a warm place for about 1 hour.
5. After the dough has risen, knead again briefly by hand and divide into 1-2 parts depending on the size of the baking pan. Pour into the greased baking pan sprinkled with oat flakes. Let rise for another 30 minutes.
6. Preheat the oven to 250 ° C.
7. Put the bread in the oven and steam the oven with water, repeat about 5 times in the first 30 minutes.
8. Reduce the temperature to 230 ° C after 10 minutes and turn it back to 200 ° C after a further 10 minutes. Then bake the bread in about another 45 minutes.
9. Total baking time approx. 1 hour and 5 minutes, depending on the oven.