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Multi-Grain Nut Bread

Breakfast

Multi-Grain Nut Bread

Multi-grain Nut Bread
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Take one bite into this bread, and you’ll get a mouthful of seeds, nuts, and oats. It’s packed with nutrients, protein, and essential fatty acids, and is also very filling – so you won’t be tempted to keep snacking.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Author: Sina & Nils @thegrumpygoji

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 🙂

Notes

Every oven varies, so check the bread between 45-60 minutes if it is already cooked through.

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