Spelt-rye bread with carrots

Ingredients for 1 servings:

• 400 g wholemeal spelt flour
• 200 g rye flour
• 1 cube of yeast
• 3 tsp, leveled salt
• 500 ml buttermilk, lukewarm
• 2 tbsp balsamic vinegar
• 50 ml water
• 70 g sunflower seeds
• 30 g pumpkin seeds
• 50 g flaxseed
• 4 tbsp chia seeds
• 200 g carrot(s)
• 1 handful of oat flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Vital bread

Preheat oven to 220°C (fan oven). Grease a bread pan (L30 W12, H10) and sprinkle with oats. Chop the carrots into very small pieces. Pour the lukewarm (approx. 35°C) buttermilk over the carrots. Add the crumbled yeast and mix with a hand mixer on speed 1 for three minutes. Add the remaining ingredients, except the oats, and knead with the dough hook for four minutes. Pour the dough into the loaf pan, spread evenly, and brush with a little water. Sprinkle the remaining oats on top. Bake the bread for the first 30 minutes at 220°C (fan oven). Then bake for a further 20 minutes at 180°C (fan oven).