Carrot and black bread on sourdough basis

Ingredients for 1 servings:

• 100 g sourdough
• 150 g rye flour type 1150
• 150 ml water, lukewarm
• 125 g rye meal
• 125 g spelt flakes
• 200 g whole wheat flour
• 75 g sunflower seeds
• 2 tsp salt
• 1 tbsp beetroot
• 1 tbsp flaxseed or sesame
• 400 ml water
• 2 carrots

Instructions

Working time approx. 15 minutes; Rest time approx. 19 hours; Cooking/baking time approx. 1 hour; Total time approx. 20 hours 15 minutes

First, make the sourdough. Take the sourdough starter (which you saved from the last time) and mix it with the rye flour and 150 ml of lukewarm water. Stir it vigorously with a tablespoon and let it stand, covered, for at least 12-15 hours—the longer the better. Now take a good 2 tablespoons of the sourdough starter, pour it into a jar, and place it in the refrigerator for the next loaf. Grate the carrots. (You can add carrots, but you don’t have to. I think it gives the bread a special flavor.) Now put all the ingredients in the food processor and mix the dough until it’s creamy. (I use all of the sourdough starter except for the one in the jar; this way the bread rises even more.) Pour the dough into a baking dish lined with baking paper and let it rise for about 4 hours. Preheat the oven to 240 degrees Celsius. Bake the bread for 20 minutes at 240 degrees Celsius (475 degrees Fahrenheit), then another 40 minutes at 200 degrees Celsius (400 degrees Fahrenheit). The bread should be slightly darker when it comes out of the oven. It should be very fluffy on the inside and far from dry. Remove the bread from the oven and let it cool in the pan. Cover it with a damp tea towel. The bread tastes best the next day.