Juicy spelled carrot bread
I've recently discovered baking bread. The one from the bakery tastes good, but it doesn't really make me happy. Especially since you can usually only guess what ingredients it contains if you don't explicitly ask. I recently went to my trusted baker and unfortunately had to realize that most of the breads that call themselves “rye things” or “whole grains” actually only contain a minimal amount of what their name suggests.
That's why I decided to bake my own bread more often again. In my childhood there was almost exclusively home-baked bread and I remember that fondly in retrospect - of course I never really appreciated it before...
Since we only eat bread irregularly at home, I have always been worried in the past that the bread would dry out too quickly. But with this recipe that's not possible - 1. the bread is simply too tasty to stay around for long and 2. it is extremely juicy thanks to the vegetables and actually tastes very good even after a few days (if necessary you can also toast it).
The preparation is totally uncomplicated and goes very quickly. You just have to allow a little waiting time so that the dough can rise properly. But that’s just how it is when processing yeast.
Preparation time: 10 min
Waiting time: 2.5 hours
Baking time: 60 minutes
Servings: 1 bread
Ingredients:
1 packet of dry yeast
400 ml lukewarm water
2 tbsp vinegar
500 g wholemeal spelled flour
30 g sunflower seeds
80 g ground linseed
30 g pumpkin seeds
2 tsp salt
100 g grated carrot
50 g grated zucchini
Preparation:
Mix the yeast with the lukewarm water and vinegar.
Then mix the flour, sunflower seeds, ground linseeds 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 (fan oven) for about 1 hour and then let it cool in the tin.
Note: The bread lasts for several days thanks to the "vegetable addition" and still tastes fantastic when toasted.
