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Spelt bread with carrots

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Ingredients for 2 servings:

  • 840 ml water, lukewarm
  • 1 cube of yeast
  • 700 g spelt flour, coarse
  • 700 g spelt flour (type 630)
  • 20 g sea salt, coarse
  • 140 g carrot(s)
  • 140 g sunflower seeds
  • Fat for the mold
  • 1 handful of sesame seeds for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 25 minutes

Dissolve the yeast in lukewarm water, gradually knead everything together, and let it rise for 30 minutes. Knead again and let it rise for another 30 minutes. Meanwhile, grease two baking pans and sprinkle with sesame seeds. After kneading again, divide the dough and pour it into the pan. Refrigerate for 1 hour. Preheat the oven to 200°C. Bake the bread for 10 minutes at 200°C, then for 50 minutes at 180°C. We’ve also used apples instead of carrots.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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