Spelled Rye Bread with Carrots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g wholemeal spelled flour
- 200 g rye flour
- 1 cube yeast
- 3 teaspoons, leveled salt
- 500 ml buttermilk, lukewarm
- 2 tablespoon balsamic vinegar
- 50 ml water
- 70 g sunflower seeds
- 30 g pumpkin seeds
- 50 g flaxseed
- 4 tablespoon chia seeds
- 200 g carrot (s)
- 1 handful oatmeal
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 degrees. Grease a loaf pan L30, B12, H10 and sprinkle with oat flakes.
- Chop the carrots into very small pieces. Pour the lukewarm (approx. 35 °) buttermilk onto the carrots.
- Pour in the crumbled yeast and stir with the hand mixer on speed 1 for three minutes. Add the rest of the ingredients, except for the oat flakes, and knead with the dough hook for 4 minutes.
- Pour the dough into the loaf pan, distribute it evenly and brush with a little water. Spread the remaining oatmeal on top.
- Bake the bread at 220 ° C for the first 30 minutes. Then bake for another 20 minutes at 180 ° C.
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