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!
Ingredients for 1 loaf of Rye bread
- 250 g (2.5 dl) lukewarm water
- 20 g yeast
- 1 tbsp olive oil
- 60 g (1 dl) rye flour
- 90 g (1.5 dl) spelt
- 180 g rye-wheat flour – mix approx. 40% sifted rye flour with 60% sifted wheat flour (about 3 dl)
- 35 g (0.5 dl) whole flaxseed
- 75 g (1 dl) sunflower seeds
- 2 tsp salt
- 130g (approx. 2 dl) finely grated carrot
In the bread form:
Butter
Sesame seeds
How to do it:
- 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.
- Add the linseed, sunflower seeds and salt and knead the dough for another 5 minutes.
- Add the grated carrots and process the dough on high speed for a minute or so until they are fully incorporated into the dough.
- Grease a mold, approx. 1.5–2 liters, 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.
- Set the oven to 200°C 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.
- 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.