Walnut-Carrot Bread

Ingredients for 2 servings:

• 400 g wheat flour (wholemeal)
• 100 g rye flour (wholemeal)
• 150 g sourdough
• 8 g yeast, fresh
• 1 tbsp oil (walnut oil)
• 150 g carrot(s), finely chopped
• 1 tbsp herbal salt
• 1 tsp, leveled bread spice mix, ground
• 1 pinch of ground savory
• 300 ml water, lukewarm
• 75 g walnuts, coarsely chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 55 minutes

with wholemeal flour

Knead all ingredients (except walnuts) with about 200 ml of water. Gradually add more water until an elastic dough forms. Finally, loosely knead in the nuts. Cover the dough and let it rest for about 2 hours. Divide the dough in half and knead again on a floured surface. Place the two dough pieces in floured proving baskets and let it rise for about 1 hour. Preheat oven to 240°C. Place a heat-resistant bowl filled with hot water in the oven. Place the loaves in the oven, spray with water again, and bake at 240°C for 10 minutes. Then reduce the temperature to 180°C. Bake for another 30 minutes (tap test). Spray the bread with water and let it bake for a further 5 minutes in the switched-off oven. Note: The times given refer to two loaves. Furthermore, the resting and rising times vary depending on the dough mixture.