To make the scald, put the 100 g flour for the mother dough in a large bowl, pour boiling water over it and mix well. Let it soak in the fridge for at least 2-6 hours. You can prepare this very well the night before.
Also, put the pumpkin seeds, hemp seeds, flax seeds, sunflower seeds and oat flakes in a small bowl and pour about 200 ml of water over them so they can soak. You can also prepare this bowl the night before. The seeds should soak for at least one hour.
For the main dough, take the mother dough and add all the ingredients for the main dough except for the carrots. Mix everything well to a still sticky dough and then add the seeds and knead everything well for at least 5-10 minutes by hand or with a kneading machine. Leave your dough to rise in a warm place for about 45 minutes
In the meantime, grate your carrots. After your dough has risen, carefully mix the carrots in without squeezing out the air. Now put your bread dough into your loaf pan lined with baking paper and let it rise for another hour.
At the end of the baking time, preheat your oven to 240° C top/bottom heat and place an ovenproof container with approx. 100 ml water in your oven to create steam.
Now put your bread in the oven and bake it for 5 minutes at 240° C top/bottom heat, then carefully remove the container of water and turn your oven to 200° C. After about 55-60 minutes, your bread should be ready to crumble. And as always: Enjoy to the fullest!
Serving: 1slice à 100 gCalories: 243kcalCarbohydrates: 32.4gProtein: 9gFat: 7.3g