Wholemeal spelt bread with carrots and chia

Ingredients for 1 servings:

• 800 g wholemeal spelt flour
• 700 ml water, warm
• 1 cube of fresh yeast, 42 g
• 300 g carrot(s)
• 4 tbsp chia seeds
• 4 tbsp Balsamic vinegar, white
• 3 tsp salt
• 150 g oat flakes
• 100 g pumpkin seeds
• 100 g sunflower seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 55 minutes

Soak the chia seeds in water for about 20 minutes. Peel the carrots and chop them in a food processor. Combine the flour, pumpkin and sunflower seeds, and carrots in a large mixing bowl. Pour the warm water into a saucepan or similar (if you have a food processor with a cooking function, you can heat the water to 37°C). Now add the crumbled yeast, salt, and balsamic vinegar. Stir briefly until the yeast has dissolved, then let it rest for 3 minutes. Pour the liquid into the mixing bowl and mix well with a spoon. Now add the oats and chia seeds and stir in. Now knead the dough in the bowl with a moistened hand for about 5 minutes (important, otherwise the bread will be too loose later). Grease a 35 cm loaf pan and dust the edges with oats. Spread the dough evenly, gently press it down, and sprinkle with oats. Bake in a preheated oven at 200°C (fan oven) for 1 hour. I cut the top of the dough lengthwise with a knife after 10-15 minutes to prevent it from rising too much. Immediately remove the finished loaf from the loaf pan and let it cool for about 3 hours.