Fennel, caraway and nut bread

Ingredients for 1 servings:

• 250 g rye flour (wholemeal rye flour)
• 250 g spelt flour
• 1 packet of dry yeast or 1 cube of fresh yeast
• 1 large carrot(s), grated
• 100 g pumpkin seeds and sunflower seeds, mixed
• 30 g hazelnuts and walnuts, mixed
• 1 tbsp sesame seeds
• 1 tbsp fennel
• 1 tbsp caraway seeds
• 1 tbsp sea salt, coarse
• 2 tbsp apple cider vinegar
• 500 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 15 minutes

Preheat the oven to 190-200 degrees Celsius (375-400 degrees Fahrenheit) top/bottom heat. Combine all ingredients in a mixing bowl and knead for 5 minutes with a hand mixer or by hand until a dough forms. The dough doesn’t need to rest; it can be poured immediately into a loaf pan lined with baking paper. Place the pan on the lowest rack in the preheated oven and bake for 45 minutes at 190 degrees Celsius (375 degrees Fahrenheit). Then remove the bread from the pan, remove it from the baking paper, and bake on the rack without the baking paper for another 15 minutes. Remove the rack and let the bread cool on the rack for several hours.