| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Passive Time | 70 minutes |
| Servings |
loaf
|
Ingredients
Main ingredients
- 100 gr Carrots, peeled and grated
- 225 gr Strong white bread flour
- 25 gr Strong wholemeal bread flour
- 100 gr Rye flour
- 3 tbsp Oats
- 3 tbsp Pumpkin seeds
- 2 tbsp Linseeds
- 1 tbsp Sunflower seeds
- 1 tsp Salt
- 1 tsp Sugar
- 75 gr Sourdough
- 50 gr Chopped hazelnuts or almonds
- 300 ml Tepid water
Optional
- 12 gr Fresh yeast
Ingredients
Main ingredients
Optional
|
|
Instructions
- Mix all ingredients together in the electric mixer on highest setting for 5 minutes
- Cover the dough with a cloth and let it rise for 30 minutes in a warm spot
- Mix once again, fill in a bread form and let rest for another 40 minutes
- Preheat the oven to 200°C.
- Brush the top of the loaf slightly with water, cut the top in the middle one lengthwise and twice withdthwise for the bread to bake through.
- Bake for 10 minutes at 200C, then reduce temperature to 180C and bake for a further 45 minutes.
- Let the bread cool down for at least 1 hour before cutting.
Recipe Notes
As you have noticed, this recipe doesn't use yeast at all which keeps the baked bread dense and very moist. To give your bread a more 'fluffy' feel, simple add 1 tsp of dried yeast or 12gr of fresh yeast.
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