Wholemeal bread with carrots and malt beer for the BBA

Ingredients for 4 servings:

• 150 g wholemeal wheat flour or wheat flour type 1050
• 150 g wholemeal spelt flour or spelt flour type 1050
• 100 g rye flour type 1150
• 20 g flaxseed
• 1 tbsp psyllium husks
• 1 tsp salt
• 1 tsp sugar
• 2 carrots
• ½ cube of fresh yeast or 1 packet of dry yeast
• 170 ml malt beer, lukewarm
• 130 ml water, lukewarm
• 1 tbsp linseed oil
• 1 tbsp balsamic vinegar
• 50 g seeds or nuts
• n. B. Bread spice mix, approx. 1 tsp
• n. B. grains for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 15 minutes; Total time approx. 3 hours 35 minutes

for approx. 750 g bread

Crumble half a cube of yeast and mix it with 1 teaspoon of sugar in 130 ml of lukewarm (not hot) water. Let stand for 15 minutes. Weigh the three types of flour, flaxseed, psyllium husk, optional seeds, nuts, and bread spice and mix well in a bowl. Finely dice the two carrots or chop or grate them in a food processor. Now add the lukewarm beer, vinegar, and oil to the yeast water and mix. Add the ingredients to the BBA in the following order: liquid – carrots – flour – 1 teaspoon of salt (this should not come into contact with the yeast water during the BBA warm-up phase). Set the whole-wheat program, select a weight of 750 g, set the desired browning, and start the BBA. After the last kneading cycle, remove the dough hooks and smooth the dough again. You can also sprinkle some seeds, flakes, sesame seeds, or similar on the bread. Moisten the dough slightly beforehand. Note: Either my bread maker is special or we have particular tastes. In any case, all the breads we’ve baked from a recipe so far have been too dry. Most had a TA around 160. After some experimentation, I now bake with a TA around 175, and we’ve loved the bread ever since. If you’re baking the bread immediately, you can use fresh yeast; if you want the bread maker to start with a timer, please use dried yeast and add it right at the end.