Step-by-step instructions
0/8 done- 1
Chop the pumpkin seeds. Mix both types of flour, ground coriander, and salt in a bowl. Make a well in the center.
- 2
Dissolve the yeast in lukewarm water, add maple syrup, and pour into the well. Stir gently to form a pre-dough. Let it rise in a warm place for about 15 minutes.
- 3
Meanwhile, peel and grate the carrots. Add them to the flour mixture with 250 ml of lukewarm water, oil, and the pre-dough.
- 4
Knead with a hand mixer to form a smooth dough. Let it rise in a warm place for about 4 hours.
- 5
Grease a loaf pan with oil. Shape the dough into a loaf and place it in the pan. Brush with water and sprinkle with oats.
- 6
Preheat the oven to 220°C. Place a dish of hot water in the oven. Bake the bread for 15 minutes.
- 7
Reduce the temperature to 190°C and bake for another 30-35 minutes until golden brown and crispy.
- 8
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then cool completely on a wire rack.
Whole Grain Loaf with Carrots and Pumpkin Seeds
This hearty whole grain loaf combines the earthy flavors of carrots and pumpkin seeds. It's perfect for breakfast or as a healthy snack, offering a delightful c…
Step-by-step instructions
0/8 done- 1
Chop the pumpkin seeds. Mix both types of flour, ground coriander, and salt in a bowl. Make a well in the center.
- 2
Dissolve the yeast in lukewarm water, add maple syrup, and pour into the well. Stir gently to form a pre-dough. Let it rise in a warm place for about 15 minutes.
- 3
Meanwhile, peel and grate the carrots. Add them to the flour mixture with 250 ml of lukewarm water, oil, and the pre-dough.
- 4
Knead with a hand mixer to form a smooth dough. Let it rise in a warm place for about 4 hours.
- 5
Grease a loaf pan with oil. Shape the dough into a loaf and place it in the pan. Brush with water and sprinkle with oats.
- 6
Preheat the oven to 220°C. Place a dish of hot water in the oven. Bake the bread for 15 minutes.
- 7
Reduce the temperature to 190°C and bake for another 30-35 minutes until golden brown and crispy.
- 8
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then cool completely on a wire rack.
Ingredients (12)
Pumpkin seeds
g
Spelt wholemeal flour
g
Rye flour (Type 1150)
g
Ground coriander
tsp
Salt
tsp
Fresh yeast
g
Maple syrup
tbsp
Carrots
g
Water
ml
Rapeseed oil
tbsp
Spelt flour
tbsp
Rolled oats
tbsp
Ingredients(12)
Pumpkin seeds
g
Spelt wholemeal flour
g
Rye flour (Type 1150)
g
Ground coriander
tsp
Salt
tsp
Fresh yeast
g
Maple syrup
tbsp
Carrots
g
Water
ml
Rapeseed oil
tbsp
Spelt flour
tbsp
Rolled oats
tbsp
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