I give you an excursion into bread baking!
Spelt-carrot bread
Ingredients:
- 300 g wholemeal spelt flour
- 100 g buckwheat flour
- 50 g golden linseeds
- 50 g five-grain breakfast cereal
- 25 g mixed seeds (pumpkin, sunflower, etc.)
- 1 tsp salt
- 1 tbsp cloudy apple vinegar
- 1 tsp honey
- 1 tsp bread spice (nutmeg, cumin, coriander)
- 380 ml water
- 1 pkt dry yeast
- 150 g carrots (two medium sized carrots)
- + a little butter or vegetable oil to grease your baking mold
- + Bread baking mold
- + Shallow pan
Instructions:
Start your oven on the lowest temperature.
Add linseeds, cereal and seeds to a bowl. Pour over most of your water (boiling) and let the mix stand for a little. I added my honey and vinegar to that as well.
Dissolve your yeast in the rest of your water, about half a cup, lukewarm—not hotter!
Add flour, salt and bread spice to a mixing bowl. Add your seeds mix and yeasty water, mix well. Cover bowl with a kitchen towel and put on a grate in your warm oven.
Peel and grate your carrots. Clean up your mess. That should give your dough a chance to rise a little. Take it out of the oven and mix in the grated carrots—gently! Set overn to 180 C.
Put the dough in your greased baking mold, smooth it out a little on top with a wet spatula and sprinkle some linseeds on top.
Place mold in the oven. Place the saucepan with a liter of boiling water in the bottom of the oven. It keeps your bread moist and helps to get a nice crust.
Bake for 30-40 minutes. Check after 30 minutes and if needed, bake a little longer. The bread should sound hollow when you knock on it. Let bread rest for five minutes.
Take it out of the mold and let it cool. Voila:
Cathy's Reading Bonanza 