Carrot-Spelt Bread

Carrot-Spelt Bread is one of my favorites. It is always a succes, and the recipe is easy to alter. Carrots add some moist to the bread. You can also use the dough to make rolls. 
Sometimes I make the dough in the evening and let it rise in the refrigerator  over night - then I'll use only 15-20 g yeast. 

Besides fine spelt flour, I use some  rolled oats, durum or rye, barley or kamut flour (about 20 ml / 0,8 cups). Kamut is an ancient, protein-rich grain with lots of protein (15 g / 100 g). The dough has a somewhat loose consistence. I let it rise for an hour or so in a bowl, and another half hour in the bread form.

Ingredients:

0.5 l of lukewarm water 
50 g yeast 
2 tsp salt 
1 teaspoon of honey / syrup 
2 dl finely grated carrots (about 0,8 cup) 
2 dl  coarse spelt flour (about 0,8 cup)
2 dl durum flour or kamut flour (about 0,8 cup)
0.5 dl canola or olive oil, or 50 g soft butter or margarine (0,2 cup)
5-6 dl fine spelt flour (2,5 cups) - you may replace the spelt with fine wheat flour

Instructions:

1. Dissolve the yeast in lukewarm water. Add the salt, honey and the finely grated carrots. 
2. Add the coarse spelt flour and durum / kamut flour, thereafter the fine spelt flour. Knead the dough and add the oil / butter in the end. The dough should be somewhat loose in it's consistence, it may be a bit sticky. 
3. Let the dough rise about an hour under a kitchen towel. 
4. Knead the dough slightly by pressing the air out of the dough. Then place the dough in a baking tray, that is lined with baking paper. 
5. Let the dough rise about a half an hour. 
6. Bake the bread in 170 degrees C. / 340 degrees F. in a fan oven for 30-35 minutes (in a conventional oven in 200 degrees C./ 390 degrees F.) 

The dough is fully risen and ready to be baked.

According to a Danish breakfast tradition, you add a teaspoon of jam on top of a cheese sandwich - this highlights the flavour of the cheese in a pleasant way.

My husband's grandmother served us often black currant jam & cheese sandwiches ... Perhaps this is why I fancy most the black currant jam and cheese combination?!