A dark rye bread full of walnuts and carrot. Great served warm with cream cheese.
Ingredients
2 OZ / 50 G spelt flour
8 OZ / 240 G rye flour
6 OZ / 180 G carrots
3.5 OZ / 100 G walnut
3.5 OZ / 100 ML lukewarm water
1 TSP dried yeast
1 OZ / 30 ML olive oi
2 TSP salt
2 TSP brown sugar
Directions
Peel the carrots and cut into rough-sized pieces. Add them to the mixing bowl with the walnuts. Insert the measuring cup, chop for 8 seconds / speed 8.
Add water, rye flour, spelt flour, yeast, oil, salt and sugar to the mixing bowl. Insert the measuring cup, knead for 2 minutes.
Scrape the sides then continue kneading for 45 seconds. Put the dough into a clean bowl, cover and allow to rise for 1 hour.
Place the dough in a tin with oil, cover and allow the dough to rise in a warm place for 1 hour. Preheat oven to 220°C.
Score the dough diagonally with a knife and then bake in the oven for 30 minutes at 210 °C, then for a further 30 minutes at 160 °C until the crust is dark and crispy.
Enjoy!
Recipe Note
TIPS:
Adjust the water content to get the dough smooth and workable.
