Carrot bread from my test kitchen

Ingredients for 1 servings:

• 600 g spelt flour type 1050
• 9 g dry yeast, organic, 9 g
• 1 tbsp raw cane sugar
• 1 tsp salt
• 150 ml milk or milk substitute, organic
• 4 tbsp olive oil
• some carrots, about 8 – 10 pieces
• 2 handfuls of pumpkin seeds

Instructions

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

healthy and simple

Peel the carrots, about 8 to 10, and cook in salted water, then drain. Reserve the liquid for another use. Puree the carrots and let cool. The puree can still be a little warm, but not over 40 degrees Celsius, as otherwise the yeast can no longer work. Warm the milk slightly, add the sachet of yeast and the coconut blossom sugar, stir, and let rest a little until bubbles appear on top. In the meantime, weigh the flour into a bowl and make a well, then pour the milk-yeast mixture into it. Add the oil, pumpkin seeds, 400g of the carrot puree, and the salt. Stir everything into a dough, or let it stir – I do this with a food processor. If the dough isn’t firm enough, simply add a little more flour until it starts to come away from the bowl. Cover the bowl and let the dough rise for 1 to 1.5 hours, then knead the dough briefly again and form a loaf. Cut a small hole in the top of the loaf. Preheat the oven to 200°C (top/bottom heat) and let the dough rise in the pan for another 10 minutes. I placed a bowl of cold water at the bottom of the oven. Bake the bread at 170-180°C (338-356°F) for about 1 hour. Tap the bread to test it. If it sounds hollow, turn it out and let it cool completely.