Oatmeal and carrot bread

Ingredients for 1 servings:

• 200 g oat flakes
• 100 g flaxseed
• 24 g sea salt
• 280 g water, hot
• 1 kg wheat flour type 550
• 1 packet of dry yeast
• 2 tsp bread spice mix
• 560 g water, lukewarm
• 400 g carrot(s), grated
• Margarine for greasing the loaf pan
• Oat flakes for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 4 hours 30 minutes

For the sourdough, pour hot water over the oats, flaxseed, and salt, let them swell, and then cool. For the main dough, combine the flour with the dry yeast and bread spice mix, add the water, and knead thoroughly into a dough. Let it rest. After half an hour, knead the grated carrots and the sourdough into the dough. Cover the dough and let it rise in a warm place for at least two hours. Grease a loaf pan with margarine and sprinkle with oats. Pour the dough into the loaf pan, brush with water, score it lengthwise with a knife, and sprinkle with oats. Cover the baking pan and let the dough rise again for at least half an hour. Bake the oatmeal and carrot bread in a preheated oven with a bowl of water using top/bottom heat as follows: 10 minutes at 230 degrees, 50 minutes at 200 degrees, 15 minutes at 200 degrees without a baking tin. Let it rest for 10 minutes in the switched off, closed oven.