- 270 g carrots, peeled & cut in 3 pieces
- 200 g Sourdough starter, I use Rye
- 2 heaped teaspoon salt
- 40 g olive oil
- 270 g water
- 750 g flour, I use Spelt
- walnuts, a handfull
5h 0minPreparation 4h 0minBaking/Cooking
Recipe is created for
Add the carrots to the mixing bowl 2sec/sp6.
Add all other ingredients but only 500g of the flour 10sec/sp6.
Add the remaining 250g of the flour and walnuts 10sec/sp6.
Transfer to a bowl, cover and let it rest for 4 hrs.
Preheat your oven to 200c fan forced. Fill a baking dish with some water and put on the bottom inside your oven.
Line a bread tin with baking paper, sprinkle some flour and add the dough into it. Top with some more flour and bake for about 45-60 min.
Remove the bread from the tin and tap the bottom of your loaf, it should sound hollow when done.
If its not done, place it back to the oven without the tin and bake a little longer until done.
Carrot & Walnut Sourdough Bread
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