A slightly coarser bread with rye and spelled that becomes juicy with carrots in it.
Flax and sunflower seeds provide a little extra chewing resistance. Good to toast in the toaster!
Makes 1 loaf
|
|
|
250 g (2.5 dl) |
Luke water |
|
20g |
Yeast |
|
1 tbsp |
Olive Oil |
|
60 g (1 dl) |
Rugmeal |
|
90 g (1.5 dl) |
Spell |
|
180 g (3 dl) |
Rye sift, mix about 40% sifted rye flour with about 60% sifted wheat flour |
|
35 g (0.5 dl) |
Whole Flaxseed |
|
75 g (1 dl) |
Sunflower seeds |
|
2 tsp |
Salt |
|
130 g (approx. 2 dl) |
Finely grated carrot |
In the form:
- Butter
- Sesame seeds
1. Crumble the yeast and pour into the dough ball together with lukewarm water, olive oil and the different types of milk. Drive at medium speed for approx. 5 minutes.
2. Add the linseed, sunflower seeds and salt and knead the dough for another 5 minutes.
3. Add the grated carrots and process the dough on high speed for a minute or so until they are fully incorporated into the dough.
4. Grease a mold, approx. 1.5–2 litres, with butter and sprinkle with sesame seeds. Divide the dough into the mold and let it rise until it doubles in size, it takes approx. 1.5 hours.
5. Set the oven to 200°C< /span>and bake in the lower part of the oven for 30-35 minutes. The bread should have a core temperature of approx. 98–100 degrees, you can measure with an oven thermometer.
6. Remove the bread and let it cool for approx. 5 minutes before you take it out of the mold. Wait approx. 30 minutes before you cut it open.
Recipe, photo and video by Brinken Bakar.