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 |
Steps
1
|
|
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
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Finely grate the carrots. |
4
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Add all the ingredients into the bread pan and select a programme that will knead your dough for 10 minutes. |
5
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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
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