Reading makes hungry…

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.