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Carrot Walnut Bread

Carrot Walnut Bread

35 min
For 4 servings
  • 35 gwhole grain spelt flours
  • 150 mlwater
  • 12 gsalt
  • 570 gwhole grain spelt flours
  • 21 gfresh yeast
  • 2 tspsalt
  • 215 mllukewarm water
  • 20 mllemon juice
  • 100 gcarrots
  • 100 gwalnut kernels
  • 1 pcbaking paper
  • 50 gWholemeal spelt flour to work with
  • 1 pcOvenproof dish
  • 100 mlwater
  • 1 pcOvenproof mould (26 cm Ø)

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Directions

processor
Slicesy®
chopping blade
blade no. 1
Mix the flour and salt in the water until there are no lumps and cook until pudding-like, stirring constantly. Leave to cool.
Prepare the bamix® SliceSy® with the chopping blade. Put the flour, yeast and salt into the bamix® SliceSy® and mix. Add the flour porridge and pour in 215 ml lukewarm water; mix roughly. Cover the dough and leave it to rise for 24 hours at room temperature, kneading it every 8 hours or so and leaving it to rise again.
Shortly before baking, finely grate the carrots with the bamix® SliceSy® and blade no. 1. Chop the walnut kernels with the bamix® Processor. Fold both into the dough and sprinkle with wholemeal spelt flour.
Cut the baking paper to approx. 30 x 30 cm. With floured hands, place the dough on the paper and shape into a round loaf. Then cover and leave to rise for another 30 minutes.
About 15 minutes before starting to bake, place the ovenproof dish with 100 ml water on the bottom of the oven. Put the oven rack in the lowest position and place the ovenproof dish in which the bread will be baked on the rack. Preheat the oven to 250 °C.
Cut the top of the loaf crosswise with a knife and place it in the hot dish with the baking paper. Then bake at the bottom of the oven at 230 °C for 45 to 50 minutes. You’ll know the bread is done when you tap on the bottom of the bread and it makes a hollow sound.

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