Quick and hearty carrot bread

Ingredients for 1 servings:

• 1 m.-sized carrot(s), finely grated
• 400 g wheat flour, 1050, 550 or 405
• 150 g spelt flour (wholemeal)
• 1 tbsp honey or beetroot
• 20 g yeast, fresh OR:
• 1 packet of dry yeast
• 2 tsp salt
• 150 g seeds, mixed
• 70 g natural yogurt
• 250 ml water, lukewarm

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 10 minutes

with yeast, very simple, quick preparation, moist bread result

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, as well as the size of the carrots, 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. Immediately place the dough in a greased and floured bread pan (large loaf pan) and 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 220°C. Once the temperature is reached, place the loaf pan in the oven, reduce the temperature to 180°C, and bake for 50-60 minutes. This recipe allows for quick bread baking with very little effort. The result is a hearty, moist loaf that children will especially enjoy.