Ingredients
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For the sourdough:
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75g whole grain rye flour
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75ml (28°C warm) water
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For the bread dough:
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50g sunflower seeds
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30g sesame seeds
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30g linseed
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200g carrots
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250g white spelt flour (type 630)
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175g whole grain rye flour
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12g salt
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300ml (28°C warm) water
Directions
This carrot bread unites the pronounced flavour of rye with the fluffiness you can only get when using wheat or spelt flour. We then ratchet things up a bit by adding delectable, roasted seeds and freshly grated carrots—because this tastes damn good and just plain keeps the bread fresh for days.
Ingredients
For the sourdough: |
|
| 75g sourdough starter | |
| 75g whole grain rye flour | |
| 75ml (28°C warm) water | |
For the bread dough: |
|
| 50g sunflower seeds | |
| 30g sesame seeds | |
| 30g linseed | |
| 200g carrots | |
| 250g white spelt flour (type 630) | |
| 175g whole grain rye flour | |
| 12g salt | |
| 300ml (28°C warm) water | |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
|
1
|
Mix together the ingredients for the sourdough until a smooth dough is formed. Cover and let rise in a warm place for two hours. |
|
2
|
Toast seeds in a dry hot pan for five minutes, stirring often, until the seeds give off a rich fragrance. Remove from heat and set aside. |
|
3
|
Finely grate the carrots. |
|
4
|
Add all the ingredients into the bread pan and select a programme that will knead your dough for 10 minutes. |
|
5
|
Select the Sourdough Bread Programme on your breadmaker and press start. This programme begins with a long proofing phase and also has scheduled a long second leavening phase. |
|
6
|
Remove the loaf from the bread maker and allow to cool fully before slicing. |
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