Summary

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

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Instructions

1. 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.
2. Cover and let the dough rest for approx. 2 hours.
3. Divide the dough in the middle and knead again on a floured surface.
4. Put the two dough pieces in floured proofing baskets (Simperl) and let rise for approx. 1 hour.
5. Preheat the oven to 240 ° C.
6. Place a heat-resistant bowl with hot water in the tube.
7. Put the bread in the oven, spray again with water and bake at 240 ° C for 10 minutes.
8. Then reduce the temperature to 180 ° C. Bake for another 30 minutes (knock test).
9. Spray the bread with water and bake for 5 minutes in the switched-off oven.
10. Note:
11. Times refer to two loaves of bread for the quantity.
12. The resting and rising times also vary depending on the dough mixture.