Carrot-spelt-yogurt bread

Ingredients for 1 servings:

• 350 g wholemeal spelt flour
• 150 g spelt flour type 630
• 10 g rye starter
• 1 g yeast
• 330 g water
• 170 g carrot(s), grated
• 100 g Greek yogurt, 10%
• 20 g sesame, black
• 20 g sesame, white
• 25 g sunflower seeds
• 25 g pumpkin seeds
• 20 g flaxseed meal
• 10 g walnut oil
• 11 g salt
• Butter for the mold
• Sesame, sunflower seeds, pumpkin seeds, linseed for sprinkling the loaf pan

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 12 hours 10 minutes

For the dough, briefly mix the water, yogurt, seeds, and all the flour. Let it rest for 30-40 minutes. In the meantime, grate the carrots. Grease a 20 cm baking pan well and sprinkle with plenty of seeds. Add the grated carrots to the dough along with the yeast and starter. Then knead the dough (except for the salt and oil) for 6-8 minutes. I use my food processor (speed 1) for this. Now add the salt and oil and knead for another 2 minutes. Pour the dough into the prepared pan and gently press it flat with wet hands. Sprinkle the dough generously with seeds. Cover and let rise for 8-10 hours at room temperature (20-22°C), until it has increased in volume significantly. Preheat the oven to 230°C (top/bottom heat) in good time. Place the bread in the preheated oven (first rack from the bottom) and bake for the first 10 minutes at 230°C, then reduce the temperature to 200°C and bake for another 50 minutes. Carefully remove the bread from the pan and bake for another 10-15 minutes. Spray the finished bread all over with water and wrap it in a towel and let it cool on a wire rack.