Juicy carrot bread with seeds

Ingredients for 1 servings:

• 250 g carrot(s), finely grated
• 200 g wheat flour type 1050
• 250 g spelt flour type 630
• 1 banana(s)
• 20 g fresh yeast or 1 packet of dry yeast
• 150 g natural yogurt
• 100 ml water, lukewarm
• 100 g pumpkin seeds
• 70 g sunflower seeds
• 2 tsp, leveled salt

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 15 minutes

very simple, quick preparation, juicy bread

Place all ingredients in the bowl of a food processor and knead gently, then at full speed, until a cohesive dough forms. Depending on the moisture content and the flour used, you may need to add a little more flour or water. The dough can be a little moister, however, as it will not be baked in the open air, but in a bread pan. Pour the dough straight into the greased and floured bread pan to rise. If you like, you can also sprinkle additional seeds on the bottom of two regular loaf pans or one large loaf pan beforehand. Let it rise in the oven (where it will be protected) for about 2 hours. Remove from the oven, cover with a cloth, and preheat the oven to 180°C (top/bottom heat). Once the temperature is reached, place the loaf pan in the oven and bake the bread for 55-60 minutes. This recipe allows for quick bread baking with very little effort.