This whole grain carrot bread is full of delicious, healthy ingredients, is easy to make and is still moist and soft even on the third day! It tastes amazing with any kind of topping.
This bread has an incredibly delicious, full flavor and a great texture due to the many seeds and grains. It is made very simple and fits both for sweet breakfast, as well as for savory toppings.
With these tips and tricks it will turn out perfectly:
- Soak both the sunflower seeds, but especially the grains (either spelt or wheat) in cold water for at least 18 hours, or at best even 24 hours. They will soften and give a wonderful texture to the finished bread.
- All breads that contain rye flour need some sourdough. The sourdough is what makes the rye “bakeable” and also more digestible. Just 1-2 tablespoons of it is enough already. You can use your own sourdough starter or get some at your local supermarket or bakery.
- Bake the bread with steam! I tried in the cast iron pot and also on the baking sheet, on which I put a heat-resistant container filled with water next to the loaf.
The carrot seed bread almost gets better, in my opinion, when baked directly on the baking sheet. The grated carrots and soaked grains are so moist already that the bread just needs some steam “from the outside” during baking to get a crispy crust.
- I can HIGHLY recommend a baking thermometer. I don’t bake bread without it anymore! That way I’m always certain that the bread is baked through, or that I’m not overbaking it and making it dry. This carrot seed bread should reach a core temperature of 95-96°C / 203-205°F.
- Be patient and cut the bread AFTER it’s cool. Otherwise it will be sticky and crumbly. It will be hard to wait. I get it. Especially if the whole room is filled with the BEST smell of freshly baked bread. But it’s worth it. 🙂
That’s it already! You see, it’s really uncomplicated to make and so, so good! The carrots and grains make this bread very moist. Even after three days!
Here’s some more yummy baked goods for you:
|Prep Time||15 minutes|
|Cook Time||45 minutes|
|Passive Time||26 hours|
- 1 cup spelt grains or wheat grains
- 1 cup sunflower seeds
- 3 cups whole grain rye flour
- 3 cups spelt flour or all-purpose flour
- 2 cups warm water
- 1 cup grated carrots
- 2,5 tsp salt
- 2 tbsp olive oil
- 20 g fresh yeast
- 2 tbsp sourdough
- 1 tbsp bread seasoning optional
- Place the sunflower seeds and spelt or wheat grains in separate bowls and soak in cold water for at least 18 hours, or at best 24 hours.
- On the baking day: Dissolve the fresh yeast in lukewarm water for 2-3 minutes. Strain the sunflower seeds and the spelt or wheat grains. Wash and grate the carrots.
- Mix rye and spelt flour, salt and bread seasoning (optional) in a large bowl. Add all remaining ingredients including grains, carrots and yeast water and mix roughly together by hand. Empty the dough onto a floured work surface and knead with your hands for a few minutes to form a smooth dough. It will stick a tiny bit, but that's okay. If it sticks a lot, knead some more rye or spelt flour into it.
- Return the dough to the bowl and let it rise in the oven at 30°C / 86°F for 60-90 minutes, covered with cling film, a lid or a bathing cap.
- After that time it will have almost doubled in volume. Put the dough on a lightly floured work surface, divide into two parts, knead again a little and place in well-floured proofing baskets or bowls. Let rise for another 45-60 minutes.
- Preheat the oven to 250°C / 482°F. Carefully turn out the loaves onto a baking sheet and place in the oven. Fill a heatproof bowl with water and place it on the baking sheet. This steam will make the bread extra crispy. Turn the temperature down to 220°C / 428°F right at the beginning. After 10 minutes, reduce to 200°C / 392°F. After another 10 minutes, turn the temperature down to 190°C / 374°F. Bake the bread for another 25 minutes. The core temperature should have reached 95-96°C / 205°F.
- Let the baked loaves cool completely on a rack.