Carrot bread

Ingredients for 1 servings:

• 150 ml water
• 50 g pumpkin seeds
• 50 g sunflower seeds
• 50 g flaxseed
• 250 g carrot(s)
• 350 ml carrot juice, sweetened with honey
• 1 pinch(s) pepper, freshly ground
• 1 pinch of salt
• 50 g yeast, fresh
• 75 g sourdough (liquid natural sourdough) homemade or ready-made product
• 350 g wheat flour, type 550
• 150 g rye flour, type 1150
• 10 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 50 minutes

with yeast and sourdough – nice and moist – ideal for freezing

For the grain filling, heat the water and pour it over the seeds. Let it steep for 2 hours until the water has completely absorbed. For the carrot filling, clean and coarsely grate the carrots. Bring the carrot juice to a boil in a saucepan with salt and pepper, add the grated carrots and bring to a boil again. Remove from the heat and let it steep for another 2 hours. Pour the grated carrots into a sieve and let it drain well, reserving the carrot juice. Heat the juice to lukewarm and dissolve the yeast and sourdough in it. Place all the ingredients – seeds, flour, yeast-juice mixture, and salt – in a bowl. Mix everything well and knead with a food processor on a low speed for 4 minutes, then on a high speed for 6 minutes. Only carefully fold in the grated carrots at the very end. Cover the dough and let it rise for 20 minutes at room temperature. Grease the bread pan. Pour the dough into the pan and let it rise, covered, for another 20 minutes. Meanwhile, preheat the oven to 230°C (fan oven not recommended). Place the bread pan in the preheated oven and bake for 10 minutes. Then reduce the temperature to 210°C and bake the bread for another 30 minutes.