Carrot bread

Ingredients for 1 servings:

• 400 g wheat flour or spelt flour
• 200 ml milk
• 25 g butter
• 50 g yogurt
• 15 g yeast, fresh
• 100 g carrot(s), grated
• n. B. Sesame for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Heat the milk and melt the butter in it. Let it cool. In the meantime, mix the yeast with the salt and let it stand until the yeast has liquefied. Grate the carrots. Mix the flour with the carrots and stir in the yeast and salt mixture. Now add the milk and butter mixture along with the yogurt and knead until the dough pulls away from the sides of the bowl. Sprinkle the dough with sesame seeds and let it rest, covered, for one hour. The dough will have increased in volume. In the meantime, preheat the oven to 250°C (fan oven). Simply tip the dough as it is onto a baking sheet lined with baking paper and shape it slightly. If you like, you can sprinkle the top with sesame seeds again. Now switch the oven from fan oven to conventional oven and place the bread in the oven. Bake at 250°C (conventional oven) for 10 minutes. Then reduce the temperature to 230°C and bake the bread for another 15 minutes. Then reduce the temperature to 200°C and bake for another 10-15 minutes. The bread should have a firm crust and be nice and soft on the inside. Allow the bread to cool completely before slicing.