This carrot and spelt bread is super moist and healthy. Instead of large quantities of water, warmed buttermilk and yoghurt are used here. You can also add seeds such as sesame or sunflower seeds. Nutritious and good.
500 grams wholemeal spelt flour
500 grams strong spelt flour
1 cube of organic yeast (42 grams)
300 millilitres buttermilk, lukewarm
300 millilitres yoghurt, lukewarm
About 100 millilitres water, lukewarm
1 tablespoon of sea salt
140 grams of sesame and/or sunflower seeds
500 grams carrots, grated
Salt water for brushing
1. Sieve the two types of flour into a large bowl.
2. Dissolve the yeast cube in the lukewarm water and pour into a well in the centre of the flour.
3. Stir in a little flour from the edge and leave to rise.
4. Mix the buttermilk with the yoghurt and heat gently in a pan on the hob.
5. Pour the buttermilk mixture into the flour.
6. add the salt, seeds and grated carrots, mix with the flour and finally shape into a ball of dough.
7. Cover with a tea towel and leave to rise in a warm place for an hour.
8. knead well again after the first hour, shape into two loaves or one loaf and leave to rest in the proofing basket for a further half hour.
9. press a rabbit biscuit cutter into the centre, dust the inside of the mould with flour and brush all around with salt water.
10. Meanwhile, preheat the oven to 250°C.
11. Place the bread on a hot firebrick or preheated baking tray.
12. Bake for 25 minutes at 250°C and then for about 30 minutes at 220°C.
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