Pumpkin seed carrot bread

Ingredients for 1 servings:

• 500 g flour, whole wheat flour or wheat flour type 1500
• 20 g yeast or 200 g sourdough
• n. B. Water, lukewarm
• 2 m.-sized carrot(s), finely grated
• 10 g herbal salt
• 1 tbsp oil (wheat germ oil)
• ½ tbsp bread spice mix
• ½ tbsp Schabzigerklee (bread clover), shredded or 1 pinch of bread clover powder
• 4 tbsp pumpkin seeds, roasted without fat
• 5 g salt

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Using walnuts instead of pumpkin seeds makes it particularly delicious

If baking with natural sourdough, omit the yeast and use 200 g of ready-made sourdough starter and 100-150 ml of liquid. Combine all ingredients in a bowl and knead thoroughly. Finally, loosely knead in the pumpkin seeds. Cover the dough tightly with cling film and let it rise in a warm place until it doubles in size. Once the dough has doubled in size, knead again briefly. Then shape the loaves, let them rise for 20 minutes, brush with water, and bake for 10 minutes in a preheated oven at maximum heat, then bake for another 10-30 minutes at 180°C. The baking time depends on the size of the loaf. The bread is baked through when it sounds hollow when tapped on the bottom. If baked with natural sourdough starter, the bread needs a longer rising and resting period. If the carrots are very moist, squeeze out some of the juice or juggle the sourdough liquid. Tips for a particularly beautiful crust: Steam helps the bread rise beautifully and fluffily at the beginning. Therefore, spray water into the oven at the beginning of baking. With new ovens, you can use the steam button; for older ovens, I recommend using a flower spray bottle or pouring a glass of hot water onto the oven floor. This is particularly effective, but leaves limescale on the oven floor. A cup of water in the oven is useless, as it starts steaming too late. Immediately after baking, brush the bread with a thin layer of cold water. This gives it a silky shine.