Summary

Ingredients

• 800 g wholemeal spelled flour
• 700 ml water, warm
• 1 cube fresh yeast, 42 g
• 300 g carrot (s)
• 4 tablespoon chia seeds
• 4 tablespoon balsamic vinegar, white
• 3 teaspoons salt
• 150 g oatmeal
• 100 g pumpkin seeds
• 100 g sunflower seeds

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Instructions

1. Let the chia seeds soak in water for about 20 minutes. Peel the carrots and chop them in the food processor.
2. Mix the flour, pumpkin and sunflower seeds and carrots in a large mixing bowl.
3. Pour the warm water into a pot or something similar (if you have a food processor with a cooking function at hand, you can heat the water to 37 ° C). Now add the crumbled yeast, salt and balsamic vinegar. Mix briefly until the yeast has dissolved and then leave to rest for 3 minutes.
4. Pour the liquid into the mixing bowl and mix well with a spoon. Now add the oat flakes and chia seeds and stir in. Now knead the dough for about 5 minutes with a moistened hand in the bowl (important, otherwise the bread will be too loose later).
5. Grease a loaf pan (35 cm) and dust the edges with oat flakes. Spread the dough well, press down gently and sprinkle with oat flakes.
6. Bake in the preheated oven at 200 ° C for 1 hour. After 10-15 minutes I cut the dough lengthways with the knife so that it doesn`t rise too much.
7. Immediately remove the finished bread from the loaf pan and let it cool down for approx. 3 hours.