John Myers
Ingredients for 1 servings:
- 150 g spelt flour
- 50 g rye flour
- 50 g oat flakes
- 50 g pumpkin seeds
- 30 g sesame seeds, hulled, or flax seeds, crushed
- 30 g hemp seeds, peeled
- 1 m.-sized carrot(s)
- 30 ml water, lukewarm
- 40 ml sunflower oil
- 20 ml pumpkin seed oil
- 1 tsp, leveled salt
- 1 pinch of nutmeg
- ½ pack of dry yeast
- 150 g potatoes
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 50 minutes
without wheat
Place all the seeds in a suitable bowl. Sift both flours through a sieve into the bowl. Add the oats, except for a tablespoon. Set the remaining oats aside for garnish. Now coarsely grate the carrot and sprinkle it into the bowl. Add the salt, nutmeg, both oils, yeast, and water, and knead the ingredients with your hands. You should end up with a grainy dough that holds together a little more than crumbles. With effort, you should form a cohesive ball. Set the bowl aside for about 20 minutes, covered with a kitchen towel. Use this resting time to peel the potatoes, cut them into large cubes, and boil them in water for about 15-20 minutes. Once the potato pieces are tender, knead them into the dough while still warm until a homogeneous mixture forms. Be careful not to burn the potatoes. In my opinion, the incorporation should be done by hand. Now let everything rest for 45 minutes. Why not have a cup of tea and wash everything up? After 30 minutes, preheat the oven to 200°C (top/bottom heat). After the resting time, pour the dough into a loaf pan and press down with a spoon to spread it out. Cut approximately 1 cm incisions crosswise into the dough at 5-6 cm intervals, brush with water, and sprinkle with the remaining oats. Place the pan, along with a baking dish and water, on the middle rack of the preheated oven. Immediately after closing the oven door, reduce the oven temperature to 170°C (340°F). Bake the bread for 70 minutes, then turn it out and let it cool on a wire rack.
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