Crunchy carrot and apple bread

Ingredients for 1 servings:

• 400 g wheat flour type 550 or wholemeal spelt flour
• 2 packets of dry yeast
• 1 tsp, heaped sugar
• 1 ½ tsp salt
• 2 tsp sunflower oil
• 1 pinch(s) coriander powder
• 2 m.-large carrot(s), finely grated
• 1 medium-sized apple, finely grated
• 2 tbsp, heaped flaxseed, crushed
• 3 tbsp, heaped oat bran
• 1 handful of sunflower seeds, more if needed
• 1 handful of pumpkin seeds
• n. B. Water, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 35 minutes

Mix all ingredients—except the pumpkin and sunflower seeds—and add enough lukewarm water to make the dough soft and squishy. Knead with a food processor for about 10 minutes, until the dough pulls away from the sides of the bowl (it takes significantly longer by hand). Cover and let rise for at least 1 hour, until the dough has doubled in size. Then knead in the seeds, knead thoroughly again, and pour into a loaf pan lined with baking paper. Let rise for at least another 30 minutes. Place in an oven preheated to 200°C (400°F) and bake for about 45 minutes. Remove from the pan, place back on the oven rack, and let rest a little while the oven cools down with the door open. Tip: The amount and selection of seeds can be varied; for example, use sesame seeds instead of flaxseed. Part of the flour can also be replaced with more oat bran, which is very beneficial for diabetics.