Juicy spelled and carrot bread
I've recently discovered baking bread for myself. The one from the bakery tastes good, but it doesn't make me really satisfied. Especially since you can usually only guess what ingredients it contains if you don't explicitly ask. Recently I went to my trusted baker and unfortunately had to realize that most breads that call themselves “rye things” or “wholemeal” actually only contain a minimal amount of what their name promises.
That's why I decided to bake my own bread more often. In my childhood there was almost exclusively home-baked bread and I really like to remember that in retrospect - of course I never really appreciated it before...
Since we only eat bread irregularly at home, I was always worried in the past that the bread would dry out too quickly. But with this recipe that is not possible at all - 1. the bread is simply too tasty to stay for long and 2. it is extremely juicy due to the vegetable insert and actually still tastes very good after a few days (if necessary you can also toast it).
The preparation is totally uncomplicated and goes very quickly. You just have to plan a little waiting time so that the dough can rise properly. But that's the way it is when processing yeast.
Preparation time: 10 minutes
Waiting time: 2.5 hours
Baking time: 60 minutes
Servings: 1 loaf
Ingredients:
1 packet of dry yeast
400 ml water lukewarm
2 tbsp vinegar
500 g wholemeal spelled flour
30 g sunflower seeds
80 g ground flaxseed
30 grams of pumpkin seeds
2 tsp salt
100 g grated carrot
50 g zucchini grated
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.
Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour.
Then pour the dough into a baking pan lined with baking paper and let it rise in a warm place for another 20-30 minutes.
Bake at 180 degrees Celsius (circulating air) for approx. 1 hour and then leave to cool in the tin.
Note: The bread keeps for several days thanks to the "vegetables" and tastes fantastic even after toasting.
