moist whole grain carrot bread
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!
Servings Prep Time
2loafs 15minutes
Cook Time Passive Time
45minutes 26hours
Servings Prep Time
2loafs 15minutes
Cook Time Passive Time
45minutes 26hours
  • 1cup spelt grainsor wheat grains
  • 1cup sunflower seeds
  • 3cups whole grain rye flour
  • 3cups spelt flouror all-purpose flour
  • 2cups warm water
  • 1cup grated carrots
  • 2,5tsp salt
  • 2tbsp olive oil
  • 20g fresh yeast
  • 2tbsp sourdough
  • 1tbsp bread seasoningoptional
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Let the baked loaves cool completely on a rack.