Staying healthy this year, too!
The carrot bread is especially moist, and it contains a lot of important fibres:
130 g rye meal 1150
120 g water (approx. 35°C)
13 g sourdough starter
25 g oat flakes
35 g sunflower seeds
30 g pumpkin seeds
30 g flax seed
25 g aged bread (ground)
160 g water
125 g wheat meal 550
125 g wheat meal 1050
45 g rye meal 1150
11 g salt
100 g water
90 g carrots (coarsely ground)
Oat flakes for tossing
Stir the sourdough ingredients and let steep for 18 hours, lowering the temperature from 28°C to 20°C (set the water temperature to 28°C, then store at 20°C).
Bring the water to a boil and combine with the scald soak ingredients. Let cool and refrigerate for 12 hours.
Knead all of the main ingredients except the carrots for 5 minutes at the lowest level, and another five minutes at the second level, into a dough that will completely separate from the bottom of the bowl. Add the carrots and knead at the second level for an additional 2 minutes. The dough will become softer and no longer separate from the bowl (dough temperature 27°C).
Cook for 45 minutes at approx. 24°C.
Roll the dough around and lengthwise, toss with oat flakes, and place on well-floured baker’s peel or baking paper with the seam facing downward and cover.
Cook for 70 minutes at 24°C.
Make a deep lengthwise cut in the dough and rinse with water.
Bake with steam from 250°C to 200°C for 50 minutes.
Material and energy expenses: 1.70 £
Preparation time: approx. 22 hours
Preparation time on the day of baking: approx. 3.5 hours