Walnut-carrot Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 3 hrs 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g wheat flour (whole rain)
- 100 g rye flour (whole rain)
- 150 g sourdouh
- 8 g yeast, fresh
- 1 tablespoon oil, (walnut oil)
- 150 g carrot (s), finely chopped
- 1 tablespoon herbal salt
- 1 teaspoon, leveled bread spice mixture, ground
- 1 pinch black clover, ground
- 300 ml water, lukewarm
- 75 g walnuts, rouhly chopped
Print Recipe
Pin Recipe Instructions
- Knead all ingredients (except walnuts) well with approx. 200 ml water. Continue adding enough water gradually until an elastic dough is formed. Finally knead the nuts loosely.
- Cover and let the dough rest for approx. 2 hours.
- Divide the dough in the middle and knead again on a floured surface.
- Put the two dough pieces in floured proofing baskets (Simperl) and let rise for approx. 1 hour.
- Preheat the oven to 240 ° C.
- Place a heat-resistant bowl with hot water in the tube.
- Put the bread in the oven, spray again with water and bake at 240 ° C for 10 minutes.
- Then reduce the temperature to 180 ° C. Bake for another 30 minutes (knock test).
- Spray the bread with water and bake for 5 minutes in the switched-off oven.
- Note:
- Times refer to two loaves of bread for the quantity.
- The resting and rising times also vary depending on the dough mixture.
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