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
Spelled Rye Bread with Carrots
Spelled Rye Bread with Carrots

Instructions

  1. Preheat the oven to 220 degrees. Grease a loaf pan L30, B12, H10 and sprinkle with oat flakes.
  2. Chop the carrots into very small pieces. Pour the lukewarm (approx. 35 °) buttermilk onto the carrots.
  3. 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.
  4. Pour the dough into the loaf pan, distribute it evenly and brush with a little water. Spread the remaining oatmeal on top.
  5. Bake the bread at 220 ° C for the first 30 minutes. Then bake for another 20 minutes at 180 ° C.

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