Summary

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

1. 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.
2. 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.
3. Place the mold in a non-preheated oven on the lowest rail and bake at 200 ° C for 45 minutes.
4. 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.
5. Then take it out of the oven and let it cool down on the wire rack.
6. Tip:
7. The grated carrot can be exchanged for grated zucchini or pumpkin.