Carrot bread

Ingredients for 1 servings:

• 250 g wheat flour (type 550)
• 250 g whole wheat flour
• 20 g yeast, fresh
• 12 g salt
• 20 g butter
• 200 g carrot(s), grated
• 70 g sunflower seeds
• 350 ml buttermilk
• possibly water

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

with yeast, if you need it quickly

Roast the sunflower seeds in a pan without oil and let cool. Mix the flours in a bowl. Dissolve the yeast in the buttermilk and add to the flour. Knead briefly until a ball of dough forms. Then add the grated carrots along with the sunflower seeds, salt, and butter. Knead until an elastic dough has formed that completely pulls away from the sides of the bowl. Cover and let rise for about 1 hour. Then shape the dough and place it in the proving basket, covered, and let rise for about 30 minutes. In the meantime, preheat the oven to 220°C. Score the bread as desired and place it in the oven, steaming well. Bake the bread for 20 minutes at 220°C, then reduce the temperature to 200°C, bake for another 20 minutes, then reduce the temperature to 180°C and bake for another 20 minutes. If the bread browns too quickly, reduce the temperature sooner, but the bread should bake for 60 minutes in total. While the bread won’t have a particularly crispy crust, the crumb will be beautifully soft and moist, with a lovely, light carrot flavor. If you like, you can use water, but be careful with the amount and use less at first. I would start with around 250g and then add more as needed, depending on how juicy the carrots are. Tip: The bread is very suitable for freezing; it’s best to slice it straight away and defrost it as needed. It’s delicious if you briefly toast the slices in the toaster; then it tastes like it’s freshly baked.