Oat – carrot – bread

Ingredients for 1 servings:

• 450 g flour
• 100 g oat flakes, wholemeal
• 150 g sourdough (wheat sourdough)
• 14 g salt
• 3 tsp sugar
• 200 ml water, lukewarm
• 100 ml milk, lukewarm
• 5 g yeast, fresh
• 250 g carrot(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

with sourdough

Dissolve the yeast in the lukewarm water and add the salt. Set the jar aside for about 30 minutes. The yeast can also be omitted if you have a strong sourdough starter. This will provide sufficient leavening power, but the rising time will be slightly longer. Clean, peel, and finely grate the carrots. Place all remaining ingredients (except the grated carrots) in a bowl, add the yeast, salt, and water, and mix everything thoroughly. Knead the dough vigorously for at least 5 minutes; 7-10 minutes is best. At the end, add the grated carrots and knead thoroughly again. Now let the dough rest, covered, in a warm place for at least 60-90 minutes. The dough will become quite sticky, but this is completely normal, so don’t add any more flour. The dough can also be made completely in a bread maker! After resting, knead the dough briefly again as thoroughly as possible. Transfer to a loaf pan or special bread pan and let rise, covered, for at least another 45 minutes. After rising, place the pan in a preheated oven at 200°C (top/bottom heat). After about 10 minutes, reduce the temperature to 180°C (350°F) and bake for another 40 minutes. The oats taste particularly good in bread if they are briefly toasted in a pan without oil beforehand. This gives them a delicate, nutty flavor. The bread tastes best with whole wheat flour.