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🍽️ Moist Carrot Bread with Nuts and Seeds

126 kcal · 30 min · 4 servings

Ingredients

• 200 g carrots
• 10 g yeast
• 350 g wheat flour Type 1050
• 150 g spelt wholemeal flour
• 40 g brown flaxseeds
• 75 g sunflower seeds
• 10 g olive oil
• 12 g salt
• 2 tbsp rye flour Type 997 (for shaping)

Instructions

1. 1. Wash the carrots thoroughly under running water.
2. 2. Peel the carrots completely.
3. 3. Grate the peeled carrots coarsely using a grater.
4. 4. Take a small bowl and add the yeast to it.
5. 5. Pour 270 milliliters of water into the bowl with the yeast.
6. 6. Stir the mixture until the yeast has completely dissolved in the water.
7. 7. Take a large mixing bowl.
8. 8. Add all types of flour to the large bowl.
9. 9. Add the flaxseeds to the bowl.
10. 10. Add the sunflower seeds to the bowl.
11. 11. Add the grated carrots to the dry mixture.
12. 12. Pour the yeast-water mixture into the bowl.
13. 13. Add the oil to the bowl.
14. 14. Add the salt to the bowl.
15. 15. Knead the ingredients vigorously by hand or with a machine.
16. 16. Knead the dough for at least 5 minutes.
17. 17. Stop kneading when the dough is smooth and pliable.
18. 18. Cover the bowl with the dough.
19. 19. Let the dough rest in a warm place for 1 hour.
20. 20. Take a clean work surface.
21. 21. Lightly dust the work surface with flour.
22. 22. Take the dough out of the bowl and place it on the work surface.
23. 23. Fold the edges of the dough firmly towards the center.
24. 24. Turn the dough over.
25. 25. Shape the dough into a round form.
26. 26. Take a proofing basket (a bread form made of willow reeds).
27. 27. Dust the proofing basket with flour.
28. 28. Place the dough into the prepared proofing basket.
29. 29. Cover the proofing basket.
30. 30. Let the dough rise for another 30 minutes.
31. 31. Take a baking sheet.
32. 32. Line the baking sheet with baking paper.
33. 33. Carefully turn the dough out from the proofing basket onto the baking sheet.
34. 34. Take a sharp knife or a razor blade.
35. 35. Score the surface of the bread.
36. 36. Take a brush.
37. 37. Brush the surface of the bread lightly with water.
38. 38. Preheat the oven to 250 degrees Celsius.
39. 39. Place the baking sheet in the preheated oven.
40. 40. Bake the bread for 15 minutes at 250 degrees Celsius.
41. 41. Reduce the oven temperature to 210 degrees Celsius.
42. 42. Bake the bread for another 35 minutes at 210 degrees Celsius.
43. 43. Take the bread out of the oven.
44. 44. Take a kitchen rack.
45. 45. Place the bread on the kitchen rack.
46. 46. Let the bread cool completely.

Nutrition per serving

• kcal: 126
• Protein: 5 g · Fett/Fat: 3 g · Carbs: 20 g