prep time 45 minutes 
total time 2.5 hours This spelt bread with grated carrots and linseed is not only full of flavour, but also healthy: the finished bread is packed with fibre, vitamins and minerals. Spelt is an ancient grain that has regained popularity in recent years. Compared to wheat, spelt contains more protein, fibre and minerals. It is also easier to digest and has a mild, nutty flavour. Perfect for a healthy breakfast or a small snack between meals!
The fresh shredded carrot not only gives the bread a pleasant flavour, but also has other benefits: the carrot gives the bread an extra portion of vitamins and minerals and a natural sweetness, so less additional sugar is needed. It also gives the bread a pleasant flavour. The moisture from the carrots ensures that the bread remains moist, even if it is already a few days old. The carrot bread therefore stays fresh for longer than conventional white bread.
The linseed also gives the bread an extra portion of healthy nutrients: it is a source of omega-3 fatty acids, fibre and protein and also gives the bread a slightly nutty flavour. Like the carrot, the linseed also stores additional moisture in the bread and prevents it from drying out. This means that spelt bread with grated carrots and linseed is not only healthy, but also stays fresh.
Mix the flour with the honey, dry yeast, salt, sourdough starter and water in a large bowl and knead everything into a homogeneous dough.
Cover the dough and leave to rest at room temperature for 60 minutes.
At the same time, peel the carrots and grate finely using a grater.
After 60 minutes, knead the dough again on a floured surface and knead the grated carrots and linseed into the dough.
Shape the dough with the kneaded carrots and linseed into a dough ball, flour and leave to rest for a further 45 minutes.
Heat the oven to 250° top/bottom heat. Heat a baking tin directly in the oven so that the tin is also heated.
After about 20 minutes, remove the baking tin from the oven and carefully place the dough in it. If necessary, sprinkle some more flour over the dough.
Bake the bread in the closed tin with the lid on for 15 minutes.
After 15 minutes, reduce the temperature to 200° top/bottom heat and remove the lid.
Bake the bread at a low temperature for a further 15 minutes.
After 15 minutes, switch off the oven and remove the baked bread from the oven to cool.
Vitamin D yeast transforms this recipe into an even more valuable source of nutrients. Get the sun on your plate!
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prep time total time 
prep time total time 
prep time total time 
prep time total time 