Ingredients
- 50 g Sunflower Seeds
- 40 g Hazelnuts
- 40 g Walnuts
- 40 g Flax Seeds
- 10 g Sesame Seeds
- 350 g Wholemeal Spelt Flour
- 100 g Rolled Oats
- 1.5 tsp Salt
- 1 package Dry Yeast about 7 grams
- 75-90 g Carrot
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Agave Syrup
- 300 ml Lukewarm Water
Instructions
- In a big bowl, combine all dry ingredients.
- Whisk agave syrup, oil, dry yeast and water together in a separate bowl.
- Add liquid mixture to the dry ingredients.
- Grate the carrot and combine it with the dough. If it becomes very thick, add 1-2 teaspoons water to the dough. If it is too wet (depending of the size of your carrot) use a bit extra flour or rolled oats.
- Line a bread loaf pan (8×4 inch/20x10cm) with parchment paper.
- Spread the mixture into the lined loaf pan and sprinkle the top with some extra seeds or oats.
- Transfer the loaf pan into the cold oven and heat the oven to 175°C (°350F) and bake bread for 60 minutes.
- Let it cool on a rack completely before slicing. Enjoy