Wholemeal Bread
600 g wholemeal spelt flour
400 g spelt flour
5 carrots
21 g dry yeast
48 g winestone baking powder
1 handful flax seeds
1 handful sunflower seeds
1 handful oat flakes
1 tablespoon salt
600 ml water
Instructions:
Put all dry ingredients in a bowl and mix them togheter. Peel the carrots, grate them and put them in the bowl. Pour the water a third at the time in the bowl while mixing. The dough should have a sticky consistency.
Let the dough rise for about 1 hour.
Grease a loaf pan preheat the oven to 220°C.
Put the dough in the pan and sprinkle your choice of topping (e.g. sunflower seeds, polenta flour...).
Bake the bread for about 1 hour.
5 carrots
21 g dry yeast
48 g winestone baking powder
1 handful flax seeds
1 handful sunflower seeds
1 handful oat flakes
1 tablespoon salt
600 ml water
Instructions:
Put all dry ingredients in a bowl and mix them togheter. Peel the carrots, grate them and put them in the bowl. Pour the water a third at the time in the bowl while mixing. The dough should have a sticky consistency.
Let the dough rise for about 1 hour.
Grease a loaf pan preheat the oven to 220°C.
Put the dough in the pan and sprinkle your choice of topping (e.g. sunflower seeds, polenta flour...).
Bake the bread for about 1 hour.
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