Spelt bread with carrots and zucchini

Ingredients for 1 servings:

• 500 g spelt flour
• 400 g spelt flour, wholemeal
• 300 g spelt flakes
• 300 g carrot(s), coarsely grated
• 200 g zucchini, coarsely grated
• 2 packets of dry yeast
• 1 tbsp salt
• 2 tsp coriander powder
• 1 tsp, levelled sugar
• 600 ml water, lukewarm
• 1 tbsp fat for the molds
• Flour for the molds
• Flour for the work surface

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 55 minutes

juicy and tasty, enough for 2 loaves

Place the dry ingredients in a bowl and mix with the grated carrots and zucchini. Finally, add the lukewarm water and knead with a hand mixer fitted with a dough hook for about 5 minutes until you have a smooth dough. Cover the dough and let it rise in a warm place until it has visibly increased in size. In the meantime, grease and flour the two bread baking pans (approx. 30 x 11 cm). Preheat the oven to 200°C. Dust the dough with flour, remove it from the bowl, and knead it on a floured work surface. Divide the dough evenly between the two bread baking pans and let it rise again in a warm place. The dough should visibly increase in size again. Then score the top of the dough with a knife. Place the two baking pans on the oven rack and bake for about 60 minutes (top/bottom heat). Immediately remove the loaves from the pan after baking and let them cool on a wire rack. Goes well with both savory and sweet toppings.