Two kinds of mixed bread

Ingredients for 2 servings:

• 250 g spelt flour type 630
• 200 g rye flour type 1150
• 150 g wholemeal spelt flour
• 50 g oat flakes
• 1 packet of dry yeast
• 1 pack of sourdough (organic whole grain sourdough)
• 2 tsp salt
• 2 tbsp balsamic vinegar
• 1 tbsp baking malt
• 500 ml water, lukewarm
• 1 m.-sized carrot(s)
• 50 g walnuts
• 20 g olives
• 20 g tomato(s), dried
• ¼ onion(s)
• Flour for working

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 15 minutes

2 loaves of bread

Combine the flours in a large bowl. Add the oats, yeast, sourdough starter, and salt, and mix everything together. Gradually add the malt, vinegar, and lukewarm water and knead the mixture into a smooth dough. Let the dough rest for a moment while you prepare the ingredients for the two loaves. For the carrot bread: Coarsely grate the carrots and finely chop the walnuts. For the olive and tomato bread: Finely chop the olives, sun-dried tomatoes, and onion. Fry the onions in a little oil until crisp and set aside. You can also use fried onions. Weigh the dough and divide it in half. Transfer one half to a new bowl. Now add the carrots and walnuts to one half of the dough. Knead the remaining ingredients into the second half. The dough will be very sticky overall, and you’ll probably need to add a little more flour to the carrot bread dough. Let the bread rest for 1 1/2 hours, then knead thoroughly, roll in flour, and shape into an oblong loaf with both hands on the work table. Place the bread on the cold baking sheet, cover, and let rest for another 30 minutes. Meanwhile, preheat the oven to 230°C and place one or two small bowls of water in the oven. After 30 minutes, the bread can be scored and sprinkled with more flour; I chose not to. Pour a little water over the oven floor and place the tray in the oven. Bake the bread for 10 minutes at 230°C, then 20 minutes at 200°C, and then 20-30 minutes at 160°C. Let the bread cool completely and enjoy, or freeze for now.