John Myers
Bread with Nuts and Carrot
The perfect bread with nuts and carrot recipe with a picture and simple step-by-step instructions.
- 50 g Hazelnut kernels
- 50 g Walnut kernels
- 50 g Pumpkin seeds
- 25 g Sesame
- 25 g Sunflower seeds
- 300 g Wholemeal spelled flour
- 50 g Rye flour
- 70 g Oatmeal
- 70 g Finely grated carrot
- 1 packet Dry yeast
- 1 tsp Salt
- 1 tsp Bread seasoning optional
- 1 tbsp Maple syrup
- 1 tbsp Frying oil
- Medium coarsely chop the hazelnuts, walnuts and pumpkin seeds. Add all dry ingredients and the grated carrot and then stir in approx. 350 ml of warm water with the olive oil. Knead in the food processor for a few minutes and then pour into a prepared loaf pan.
- If you like, you can put sesame seeds or z. B. Sprinkle buckwheat. Put the pan in the oven and only then switch it on. Heat the fan to 175 degrees and bake the bread at the temperature for about 60 minutes.
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