Whole-grain carrot bread

Ingredients for 1 servings:

• 500 g flour (wholemeal flour)
• 2 tsp dry yeast, or equivalent amount of fresh yeast
• 1 tsp, leveled salt
• 1 tbsp honey (wild honey)
• 2 tbsp balsamic vinegar
• 400 ml water, warm
• 150 g seeds (linseed, sunflower seeds)
• 2 m.-sized carrot(s), 1 1/2 are also sufficient, depending on taste

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

simply delicious!

I’m baking this bread using a 3-minute bread recipe, with only a few changes; the principle is the same. First, dissolve the yeast in warm water, then add the honey, salt, vinegar, and seeds. Once the honey has dissolved, add the flour and knead everything together well. Peel the carrots and finely grate them so they’re nice and moist. Add the carrots to the remaining dough and knead well again. If the dough is still very sticky, simply add more flour until the dough is easy to knead and no longer sticks. Grease a loaf pan with butter or margarine and pour the dough into it. Now all you have to do is put it in the oven at 200°C (DO NOT PREHEAT!) for 60 minutes. I always put a small bowl of water in the oven; this gives it a nice crispy crust. After 60 minutes, remove the bread from the oven and let it cool on a wire rack. It tastes especially good with butter/margarine when it is still lukewarm.