Imagine sinking your teeth into a rustic, hearty loaf that combines the nutty richness of spelt flour, the sweet earthiness of carrots, and the delightful crunch of mixed seeds. This "Dinkelbrot mit Karotten und Kernen" is not just a bread - it's a culinary journey through traditional German baking that will elevate your home cooking from ordinary to extraordinary. Get ready to impress your family and friends with a recipe that's both nutritious and incredibly delicious!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: German
Serves: 1 loaf
Ingredients
- 2 cups spelt flour
- 1 cup grated carrots
- 1/2 cup mixed seeds (pumpkin, sunflower)
- 1 tsp salt
- 1 tsp yeast
- 1 cup warm water
Instructions
- In a large mixing bowl, combine the spelt flour, salt, and active dry yeast. Mix thoroughly to distribute the ingredients evenly.
- Grate fresh carrots using a box grater or food processor, ensuring they are finely and uniformly grated. Measure out 1 cup of grated carrots.
- Create a well in the center of the dry ingredients and slowly pour in warm water (approximately 110°F/43°C). Mix with a wooden spoon or spatula until a shaggy dough begins to form.
- Add the grated carrots and mixed seeds to the dough. Knead the mixture by hand for 8-10 minutes until the dough becomes smooth and elastic, incorporating the carrots and seeds evenly.
- Lightly oil a clean bowl and place the dough inside. Cover with a damp kitchen towel and let rise in a warm, draft-free area for approximately 45 minutes or until the dough has doubled in size.
- Preheat the oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- Punch down the risen dough and shape it into a round loaf. Place the loaf on the prepared baking sheet and score the top with a sharp knife to allow steam to escape.
- Sprinkle additional seeds on top of the loaf for extra texture and visual appeal.
- Bake in the preheated oven for 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing to allow the internal structure to set.
Tips
- Water Temperature Matters: Ensure your warm water is precisely between 105-110°F (40-43°C) to activate the yeast without killing it.
- Knead with Love: Take your time when kneading the dough - a full 8-10 minutes develops the gluten and ensures a perfect texture.
- Rising Environment: Choose a warm, draft-free spot like near a preheating oven or inside a turned-off oven with the light on for optimal dough rising.
- Seed Selection: Mix your seeds for added complexity - try combining pumpkin, sunflower, and even some sesame seeds for extra flavor and nutrition.
- Scoring Technique: When scoring the top of the loaf, use a sharp knife or razor blade at a 45-degree angle for beautiful, professional-looking results.
- Cooling is Crucial: Resist the temptation to cut into the bread immediately. Letting it cool for 30 minutes helps set the internal structure and improves overall texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 10g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
