Juicy spelt carrot bread
I've recently discovered baking bread for myself. The bread from the bakery tastes good, but it doesn't really satisfy me. Especially since you can usually only guess what ingredients it contains unless you specifically ask. I recently went to my trusted baker and unfortunately discovered that most of the breads that call themselves "rye things" or "whole grain things" actually only contain a minimal amount of what their name promises.
That's why I decided to bake my own bread more often again. When I was a child, I almost exclusively ate homemade bread and I really like to remember that - of course I never really appreciated it before...
Since we only eat bread occasionally at home, I was always worried in the past that the bread would dry out too quickly. But with this recipe, that's not possible - 1. the bread is just too delicious to be left lying around for long and 2. the vegetables make it extremely juicy and it actually still tastes good after a few days (you can even toast it if you need to).
The preparation is really easy and goes very quickly. You just have to allow a little time for the dough to rise properly. But that's just how it is when working with yeast.
Preparation time: 10 min
Waiting time: 2.5 hours
Baking time: 60 min
Servings: 1 loaf
Ingredients:
1 packet of dry yeast
400 ml lukewarm water
2 tablespoons vinegar
500 g wholemeal spelt flour
30 g sunflower seeds
80 g ground flaxseed
30 g pumpkin seeds
2 teaspoons salt
100 g grated carrot
50 g grated zucchini
Preparation:
Mix the yeast with the lukewarm water and the vinegar.
Then mix the flour, sunflower seeds, ground linseed and pumpkin seeds and add the water-yeast-vinegar mixture and salt. Knead everything for 2-3 minutes.
Grate the vegetables and mix in.
Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour.
Then transfer the dough into a bread pan lined with baking paper and let it rise in a warm place for another 20-30 minutes.
Bake at 180 degrees Celsius (fan oven) for about 1 hour and then allow to cool in the tin.
Note: The bread will keep for several days thanks to the "vegetable filling" and still tastes fantastic toasted afterwards.
