Carrot-Brown Rice-Quinoa Wholegrain Bread

Easy, quick and no kneeding to make this delicious Bread. Through the spices and the apple cider vinegar, it has an flair of an rustic German sourdough bread.


What you need:

4 1/4 cups wholegrain spelt flour or rye flour

2 cups of warm water

2 tsp sea salt

2 tbs apple cider vinegar

1/4 tsp of ground caraway

1/4 tsp of ground fennel

1/8 tsp of ground anise

1/8 ground ground coriander

1/2 tsp agave nectar

1/2 cup cooked brown rice, cooled

1/2 cup cooked quinoa cooled

1 medium large carrot, grated

2 1/4 tbs dry yeast or 1/2 cube of fresh yeast


In a large bowl, add the flour, salt and spices. Mix well so all is well blended together. In a separated bowl, mix the water with the yeast, agave nectar and vinegar, by stirring until the yeast has dissolved. With an electric mixer, using dough paddles, mix all dry and wet ingredient together until you have a smooth but sticky dough. Cover it, and let it rise for about 30 min at a warm place. Meanwhile heat up your oven to 200 C or 400F. Line a rectangled bread baking tin out with parchment paper. After it has risen, mix in the cooked quinoa, rice and grated carrots, until all is well  cooperated. Fill your banking tin with the bread. Take a wet spoon, to smooth out the surface. Bake for about 40 min, depending on your oven and size of your pan. The bread is done when it has a nice crust and when tapping, it has a hollow sound. Once done take it out of the tin and let it cool without a parchment paper.


Tip: sprinkle with sunflower seed or other nuts on top.


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