John Myers
Contents
show
Ingredients
Seeds for swelling
- 1 tbsp Hemp seeds
- 2 tbsp Sunflower seeds
- 1 tbsp Corn grits
- 1 tsp Linseed
- 1 tbsp Peeled sesame seeds
- 25 ml Water
Yeast lump
- 5 g Yeast fresh
- 200 g Whole wheat flour
- 150 ml Lukewarm water
Main dough
- 350 gr Whole wheat flour
- 15 g Sea salt
- 75 g Natural sourdough, liquid
- 30 g Butter
- 10 g Yeast fresh
- 140 g Grated carrots
- 250 ml Lukewarm water (optional)
- Poppy seeds de-oiled and degreased
- Sesame
- Flour to work with
Instructions
- The seeds should soak in the water for at least 3 hours
- For the yeast piece, mix the flour and yeast with 150 ml water and leave to rest for 2 1/2 hours
- Peel and roughly grate the carrots
- For the main dough, flour with salt, yeast, butter and lukewarm water (it is better to use the amount of water sparingly than too generously, as the carrots also have a lot of moisture) stir together the main dough, swelling, yeast and sourdough using the dough hook on the mixer Knead well. Then work well with your hands on a floured worktop and underline the carrots well. Cover the dough and let it rest for 30 minutes
- Shape the dough into two loaves of bread, moisten the surface and roll in poppy seeds and sesame seeds. Cover and let rest for another 60 minutes.
- Preheat the oven to 250 ° C (convection 230 ° C). Cut the bread crosswise and moisten it with water using a spray bottle
- Bake the bread at 250 ° C (fan oven 230 ° C) for 5 minutes, allow the water vapor to escape by opening the oven door. Bake bread for another 10 minutes. Now lower the oven temperature to 200 ° C (circulating air 180 ° C). Bake the bread for another 20 minutes (knock test), remove, let cool and then
- Good hunger!
Nutrition
Serving: 100gCalories: 102kcalCarbohydrates: 7.3gProtein: 2.5gFat: 7.1g
