Carrot and walnut bread with wholemeal spelt flour

Ingredients for 1 servings:

• 500 g wholemeal spelt flour
• ½ cube of yeast
• 2 tsp salt
• 1 pinch(s) of sugar
• 375 ml water, lukewarm
• 100 g carrot(s)
• 100 g walnut kernels

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 55 minutes

Mix the flour and salt in a bowl. Crumble the fresh yeast into the lukewarm water. Add the pinch of sugar and mix everything together. Then add it to the flour and salt mixture and mix everything roughly. Then cover and let rise in a warm place for about 3 hours. Shortly before the end of the proving time, peel and finely grate the carrots. Finely chop the walnuts. Add both to the dough and knead everything well. Now, ideally with gloved hands, knead the dough thoroughly on a work surface dusted with whole-wheat spelt. Then, cover and let rise for another 45 minutes in a proving basket lined with baking paper. About 20 minutes before the start of the baking time, place an ovenproof dish on the floor of the oven and fill it with about 100 ml of water. Slide the baking rack onto the lowest shelf, place a cast-iron pot on it, and preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit) using conventional ovenproof cooking methods. Before baking, remove the hot pan from the oven using oven gloves and dust with a little wholemeal spelt flour. Then remove the bread dough from the baking paper and drop it into the pan. Don’t be surprised; the dough will be quite sticky and won’t hold its shape at first. But baking in the pan will result in a great loaf. Bake for 45-50 minutes. The bread is done when it sounds hollow when tapped. After baking, scrape off any excess flour from the pan with a knife. Let the bread cool on a wire rack.