Whole-grain carrot and grain bread

Ingredients for 1 servings:

• 200 g carrot(s)
• 300 g whole wheat flour
• 200 g wheat flour type 405
• 1 pinch(s) of sugar
• 2 tsp salt
• 50 g sesame seeds
• 50 g sunflower seeds
• 100 g yogurt, 3.5%
• 20 g yeast, fresh
• 200 ml water
• 1 pinch(s) black cumin

Instructions

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

Grate the carrots and mix with the remaining ingredients to form a dough (I do this using the dough program on my bread maker). Then let it rise for 1 hour. Knead again and then bake in a watered Roman pot on the lowest setting at 240°C (top/bottom heat) for 60 minutes. Remove the lid 10 minutes before the end. If you have more time, you can use half the yeast and let the dough rise overnight in the refrigerator.