Whole Grain Bread with Nuts, Seeds and Carrots
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g rye flour (whole rain)
- 125 g wholemeal spelled flour
- 125 g whole wheat flour
- 100 g seeds, mixed, e.. pumpkin seeds, sunflower seeds
- 20 g hazelnuts and / or walnuts
- 20 g flaxseed
- 2 tablespoon, leveled salt
- 2 tablespoon apple cider vinegar or raspberry vinegar
- 500 ml water, lukewarm
- 1 cube yeast, fresh
- 1 small carrot (s), grated
- 1 tablespoon tarragon
- 1 tablespoon coriander greens
- ginger root
Print Recipe
Pin Recipe Instructions
- Put all ingredients in a mixing bowl. Add a little grated ginger and spices to taste and knead everything well with the hand mixer with the dough hook for about 5 minutes to form a dough.
- The dough does not have to rest, but can be filled immediately into a loaf pan lined with baking paper and optionally sprinkled with seeds again.
- Place the mold in a non-preheated oven on the lowest rail and bake at 200 ° C for 45 minutes.
- Then take the bread out of the mold, remove the baking paper and bake for another 15 minutes on the wire rack. This will make the bread a little crispier on all sides.
- Then take it out of the oven and let it cool down on the wire rack.
- Tip:
- The grated carrot can be exchanged for grated zucchini or pumpkin.
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