Vital bread with corn and carrots

Ingredients for 1 servings:

• 250 g grains (4-grain mix)
• 200 g spelt flour type 630
• 200 g whole wheat flour
• 75 g seeds (sunflower, pumpkin and pine nuts)
• 25 g flaxseed, unground
• 2 tsp herbal salt
• 1 cube of fresh yeast, approx. 42 g
• 200 ml water, lukewarm
• 1 tsp liquid honey
• 25 g butter, very soft
• 200 g carrot(s), finely grated (makes approx. 150 g grated)
• 1 class can/n corn, drained weight 140 g
• 100 g quark, 20% dry matter
• 2 tsp apple cider vinegar
• Fat for the mold
• 2 handfuls of cornflakes for sprinkling
• 1 tbsp cornmeal

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 3 hours 15 minutes

crispy on the outside and juicy on the inside, with quark, from a loaf pan

Grease a 25 cm loaf pan and sprinkle with crushed cornflakes. Drain the corn in a sieve. Transfer the 4-seed mixture to a food processor and grind to medium-fine. Combine the mixture in a large mixing bowl with the flours, salt, kernel mix, and flaxseed. Crumble the yeast into a cup and stir in the honey and 100 ml of water until smooth. Add the yeast water, the remaining water, the quark, butter, vinegar, grated carrots, and corn to the flour mixture and knead well. The dough will still be slightly sticky. Cover the bowl with a cloth and let the dough rest at room temperature for 45 minutes. Shape the dough into a loaf, place it in the prepared loaf pan, and smooth it out. Brush the surface with water and sprinkle with cornmeal. Cover the loaf with a cloth and let it rise for another 45 minutes. Preheat the oven to 220 °C (top/bottom heat). Place the baking pan on a rack in the lower third of the oven and bake the bread for 25 minutes. Reduce the temperature to 180°C – 190°C and bake for another 60 minutes. Remove the bread from the pan and let it cool on a rack.