Wholemeal bread with nuts, seeds and carrots

Ingredients for 1 servings:

• 250 g rye flour (wholemeal)
• 125 g spelt flour (wholemeal)
• 125 g wheat flour (wholemeal)
• 100 g mixed seeds, e.g. pumpkin seeds, sunflower seeds
• 20 g hazelnuts and/or walnuts
• 20 g flaxseed
• 2 tbsp, leveled salt
• 2 tbsp apple cider vinegar or raspberry vinegar
• 500 ml water, lukewarm
• 1 cube of yeast, fresh
• 1 small carrot(s), grated
• 1 tbsp tarragon
• 1 tbsp coriander leaves
• n. B. ginger root

Instructions

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

Very juicy!

Place all ingredients in a mixing bowl. Add a little grated ginger and spices to taste and knead everything well with a hand mixer fitted with the dough hook for about 5 minutes until you have a dough. The dough does not need to rest; you can immediately transfer it to a loaf pan lined with baking paper and sprinkle with more seeds, if desired. Place the pan on the lowest rack in an unheated oven and bake at 200°C for 45 minutes. Then remove the bread from the pan, remove the baking paper, and finish baking on the rack for another 15 minutes. This will make the bread a little crispier on all sides. Then remove from the oven and let it cool on the rack. Tip: The grated carrot can be replaced with grated zucchini or pumpkin.