Spelled and carrot bread with buttermilk and seeds
Time
Preparation time: 25 min.
Cooking or baking time: 60 min.
Rest period: 50 min.
Total preparation time: 2 hours 15 minutes
Yesterday I baked this delicious spelled and carrot bread with buttermilk and seeds, and I also succeeded? very loose and tasty, with a nice crust and not dry due to the carrots and buttermilk. I would like to recommend it.
ingredients
- about 250 g of carrots
- 50 g sunflower seeds
- 30 g pumpkin seeds
- 500 g spelled wholemeal flour
- 2 teaspoons salt
- 1 pck of dry yeast
- 2 teaspoons caraway
- some ginger powder
- 500 ml room warm buttermilk
preparation
- I roasted the pumpkin and sunflower seeds in a nonstick pan, washed the carrots, peeled and finely grated.
- In a mixing bowl, the flour is mixed with salt and dry yeast and stirred with the room warm buttermilk, then caraway, ginger powder and the carrot grated are added and everything is kneaded well with the kneading hook of the hand mixer 5-6 minutes. Finally, knead the roasted kernels.
- Then cover the bowl with the dough with a damp cloth and place in a warm place for about 30 minutes to go. Then the dough is kneaded again briefly and then placed in a greased or lined with baking paper box shape. With a moist spoon on the back, I spread the dough evenly in the form and smoothed it out, while at the same time moistening the surface well with water, this gives the bread a nice crunchy crust when baking! Then I covered the mold with baking paper and let the dough go for another 20 minutes.
- The oven is preheated to 190 degrees.
- After the dough in the mold has gone again and the volume has increased, I put the mold on the bottom rail and a fireproof vessel with water on the bottom of the preheated oven. The baking time takes about 60 minutes.
- Then I take the bread out of the oven and let it cool briefly, only then I dissolve it from the mold and let it cool completely on the wire rack ...
And now I wish you a lot of fun baking and enjoying!
