Add water, dry yeast, raw cane sugar and salt to a bowl or food processor and mix well once.
750 ml lukewarm water, 2 Packs dry yeast, 1 tbspn Raw cane sugar, 2 tbspn Salt
Add spelt flour by tablespoonfuls and knead until a uniform dough is formed. Optionally add dried sourdough and continue kneading.
1000 g Whole spelt flour, optional 2 geh. Tbsp. sourdough, dried
Cover with a cotton cloth, place in a warm place without drafts and let rise for 1 hour (or up to 3 hours if you like).
After the walking time, preheat the oven to 220 degrees. Place a small heatproof bowl of water in the oven, this will help the bread rise even better. Alternatively, bake the bread with a preset program in the steam cooker.
Put the dough on the work surface again and knead briefly. Make a small well, put walnuts and carrots in it. Knead until the carrots and walnuts are well combined with the dough.
200 g Carrots, 200 g Walnuts
Grease the loaf pan and dust with a little flour. Put in half of the dough.
NOTE: The amount of dough given is enough for two loaves of bread baked in a loaf pan.
Place in oven and bake for 45-50 minutes until bread is nice and golden brown.
Remove from oven, let cool briefly and remove from pan to cool completely. Repeat the baking process with the second portion of dough.
Enjoy with toppings of choice and wrap leftovers loosely in a kitchen towel and store in a bread basket. Cut into slices for longer storage and bake in the toaster if necessary.