Vegetable Whole Grain Loaf with Sunflower Seeds
Ingredients
- Ingredients
- 50 grams Sunflower seed
- 1 cube Yeast
- 350 milliliters lukewarm water
- 2 tsps herb salt
- 2 Tbsps Canola oil
- 350 grams finely ground Spelt
- 150 grams Kamut
- 2 carrots
- 2 scallions
- 1 egg yolk
- 1 Tbsp milk
- 25 grams Sunflower seed (to sprinkle)
Preparation steps
Soak the sunflower seeds in water overnight.
Dissolve the yeast with a little lukewarm water until smooth. Stir in the remaining water, herb salt and canola oil. Add the spelt flour and kamut wheat, and knead with the dough hook of the electric hand mixer vigorously to a smooth dough. Cover the dough and let rise for about 30 minutes in a warm place.
Peel the carrots and grate. Rinse, trim and cut the scallion whites and greens in thin strips.
Knead the dough again on a floured surface vigorously. Knead in the grated carrots, scallions and well drained sunflower seeds.
Shape the dough into a loaf and place in a greased loaf pan. Whisk the egg yolk with milk and brush the loaf with it. Sprinkle with sunflower seeds and let rise for another 15 minutes.
Place the loaf pan in a dish of boiling water and place in a preheated oven. Bake the loaf at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 10 minutes and bake for another 40 minutes at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F).
