Yogurt sourdough grain bread

Ingredients for 1 servings:

• 300 g wholemeal spelt flour
• 200 g spelt flour
• 1 packet of dry yeast
• 1 tsp salt
• 60 g sesame seeds
• 60 g sunflower seeds
• 2 tbsp millet
• 100 g carrot(s)
• 350 g natural yogurt
• 1 egg(s)
• 10 g baking malt
• 1 bag(s) of dry sourdough
• Flour for the work surface

Instructions

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

light and super tasty

Combine the flour with baking powder, salt, yeast, malt, and dry sourdough starter and set aside. Make the seed mixture from sesame, sunflower seeds, and millet and set aside as well (other seeds, such as flaxseed or pumpkin seeds, can also be used depending on your taste). Peel the carrots, finely grate them, and place them in a large mixing bowl with the yogurt and egg. Mix until smooth, then stir in about 2/3 of the seed mixture. Sift the flour mixture into the mixing bowl and knead everything into a moist but smooth dough. Cover and let stand for about 60 minutes. Preheat the oven to 200°C (top/bottom heat) in time. Place the dough on a floured work surface and shape it into a nice loaf (I sometimes make two small loaves). Place it on a baking sheet, brush with water, and sprinkle with the remaining seed mixture (add as much as you like). Bake the bread in the hot oven for about 15-20 minutes to develop a nice crust. Then reduce the heat to 180°C and bake for another 30-40 minutes, until the loaf is nicely browned. Tip: To check if the bread is cooked through, pierce it with a skewer or something similar. If nothing sticks, the bread is cooked through. Remove from the oven and immediately brush with a little water to keep the crust soft and pliable.