Spring Bread Tanja

Ingredients for 1 servings:

• 200 g wheat (kamut), whole grain
• 550 g wheat flour type 405
• 1 cube of yeast
• 1 large carrot(s)
• 1 handful of walnuts
• 1 ½ tsp salt
• 150 g yogurt
• 1 tsp honey
• 300 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 5 minutes

with Kamut

Finely grind the kamut in a food processor. Peel and chop the carrot. Chop it into small pieces with the walnuts in the food processor. Knead all ingredients into a smooth dough using a hand mixer fitted with a dough hook or in a food processor. Pour the dough into a loaf pan lined with baking paper or into a silicone mold. If you have time, let the dough rise in a warm place for about half an hour until it has risen. Otherwise, let the dough rise in the oven at 50 degrees Celsius for 15 minutes. Bake the bread at 220 degrees Celsius for 25 minutes. Reduce the oven temperature to 200 degrees Celsius and bake for another 35 minutes. Turn off the oven and leave the bread in the closed oven for about 15 minutes. Tip: This recipe can be adapted. If you don’t fancy walnuts, you can use sunflower seeds, flaxseed, or pumpkin seeds. If you don’t have kamut, you can use spelt flour.