Herb bread with carrots

Ingredients for 1 servings:

• 500 g wheat flour
• 500 g rye flour
• 1 cube of yeast
• 250 g carrot(s)
• 50 ml olive oil
• 15 g salt
• 3 tbsp parsley, dried
• 1 tsp bread spice mix or some ground cumin, coriander, ginger, cardamom
• 700 ml water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Mix the flour with the rye flour and the bread spice. Make a well in the center, crumble the yeast into it and mix with 50 ml of water. Cover and let rise in a warm place for a few minutes. Wash and peel the carrots, trim the ends and coarsely grate them. Add 650 ml of water, olive oil, salt, parsley and carrots to the pre-dough. Knead well using the dough hook of a hand mixer or alternatively with your hands. Cover and let the dough rise in a warm place for about 30 minutes. Preheat the oven to 220 °C (or fan-assisted: 200 °C). Divide the dough, knead again and place 2 round loaves of dough each on a baking sheet lined with baking paper. Let rise in a warm place for another 20 minutes. Then bake one after the other in the preheated oven for about 1 hour.