Carrot-spelt-rye bread

Ingredients for 2 servings:

• 400 g carrot(s)
• 30 g butter
• n. B. Salt
• n. B. sugar
• 600 g spelt flour
• 200 g rye flour
• 20 g salt for the dough
• 1 cube of fresh yeast
• 300 ml water, lukewarm
• 3 tbsp olive oil
• possibly fat and flour for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 50 minutes

Peel the carrots, coarsely grate them, and sauté them in the butter for 3-5 minutes. Season with salt and sugar, and let cool. In a large bowl, combine the spelt and rye flour with the salt for the dough. Dissolve the yeast in lukewarm water, add it to the flour along with the oil and carrots. Mix everything into a smooth dough. Cover and let rise for 40 minutes. Divide the dough into two pieces and place in greased and floured loaf pans or those lined with baking paper. Cover and let rise for another 60 minutes. Preheat oven to 200°C (180°C fan-assisted). Bake the bread in the oven for 40 minutes until golden brown.