Cashew Carrot Bread

Ingredients for 1 servings:

• 15 g yeast, fresh
• 200 ml water
• 425 g flour (whole grain)
• 1 tsp salt
• 1 tsp marjoram
• 1 tbsp olive oil
• 1 tbsp olive oil
• 1 onion(s), finely diced
• 250 g carrot(s), very finely diced
• 75 g cashew nuts, unsalted, chopped
• 2 tbsp soy sauce
• 2 tbsp applesauce
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 16 hours; Total time approx. 1 day 16 hours 30 minutes

Mix the yeast and water and set aside for 5 minutes. Mix the flour, salt, and marjoram. Stir in the yeast mixture and oil and knead into a smooth dough. Let it rise for 20 minutes. For the filling, heat the oil and sauté the onion. Add the carrots and nuts and cook for 5 minutes. Remove from the heat and stir in the soy sauce, applesauce, salt, and pepper. Knead the dough briefly and roll it out into an oval. Spread the filling lengthwise in the center. Cut diagonally every 3 cm into the excess dough on the sides and fold the dough strips alternately towards the center to create a plaited pattern and cover the filling. Let it rise for 20 minutes. Bake at 220°C for about 30 minutes. Serve warm or cold.