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
Makes 1 loaf
Rye Bread
- 250g (2.5 dl) Luke water
- 20g Yeast
- 1 tbsp Olive Oil
- 60g (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
- 130g (approx. 2 dl)
- Finely grated carrot
In the 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.