Summary

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

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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.