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Carrot and seed wholemeal bread

updated

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Ingredients for 1 servings:

  • 500 g wholemeal spelt flour
  • 1 tsp bread spice mix, ground
  • 2 tsp salt
  • 1 tsp, levelled sugar
  • 1 packet of dry yeast
  • 325 ml water, lukewarm
  • 70 g natural yogurt
  • 50 g pumpkin seeds
  • 50 g sunflower seeds
  • 100 g flaxseed
  • 100 g carrot(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 55 minutes

enough for a loaf pan (approx. 25 cm)

Finely grate the carrots and knead well with the remaining ingredients. Pour the dough into a loaf pan (approx. 25 cm) and let it rise in a warm place for about 45 minutes. Then bake in a preheated oven at 200°C (top/bottom heat) on the second rack from the bottom for 50 minutes. Cover after 20 minutes if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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