John Myers
Contents
show
Ingredients
- 350 g Wholemeal spelt flour
- 150 g Wheat flour
- 1 tsp Salt
- 1 tsp Ground caraway
- 1 pinch Sugar
- 1 Yeast cubes
- 75 g Carrot
- 50 g Walnuts
Instructions
- Put the flour, salt and caraway seeds in a bowl, mix and make a well in the center.
- Dissolve the yeast and sugar in approx. 50 ml of lukewarm water, pour into the hollow and stir with a fork with some of the flour. Cover and let rise for 10 minutes. In the meantime, clean and grate the carrot and chop the walnut kernels.
- Knead the dough with the rest of the flour, grated carrots and nuts and gradually add more water (200-250 ml) until a smooth, non-sticky dough is formed. Let rise in a warm place for 30 minutes.
- Shape the dough into 3 elongated loaves, place on a baking sheet lined with baking paper, cut 2-3 times and cover and let rise for another 30 minutes.
- Brush the dough pieces with a little warm water, bake on the middle slide bar at 230 ° C in the preheated oven for 10 minutes, then reduce the temperature to 200 ° C and bake for another 20-30 minutes.
Nutrition
Serving: 100gCalories: 316kcalCarbohydrates: 51.1gProtein: 10.1gFat: 7.6g
