Spelt-rye bread with walnuts and carrots

Ingredients for 1 servings:

• 500 g spelt flour type 630
• 250 g wholemeal rye flour
• 80 g flaxseed, gold
• 80 g brown flaxseed
• 2 tsp, leveled sea salt
• 1 cube of fresh yeast
• 600 ml water, lukewarm
• 1 tsp agave syrup
• 2 m.-large carrot(s)
• 2 handfuls of walnuts
• Flour for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 20 minutes

Combine the first five ingredients in a bowl and mix. Dissolve the yeast in the lukewarm water and add the agave syrup. Now add the yeast-water mixture to the flour mixture and knead everything into a dough. Peel and grate the carrots, chop the walnuts, and add both to the dough. The dough will remain quite sticky and mushy, but that’s okay. Now place the dough in a floured bread pan. Bake in a preheated oven at 200°C (top/bottom heat) for about 60-65 minutes. Then let the bread cool completely on a rack. Tip: Stored in a large wax cloth, this bread will stay fresh and moist for a whole week. If you don’t want to use carrots, you can also use a medium-sized zucchini, and the walnuts can easily be replaced with almonds or hazelnuts. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.