My Sunflower-Spelt Bread
After some cold and grey days, the sun just came back and it seems to get warmer and warmer. Springtime calls for fresh and crispy bread like My Sunflower-Spelt Bread which can be topped with fresh ingredients directly from the garden. The bread is easy to make and just so delicious. The special thing about this bread is that it contains carrots and zucchini which provide the bread with extra moisture. With only clean and fresh ingredients, this bread is very healthy, vegan and provides your body with lots of nutrients. I love to top my bread slices with some fresh avocado, halved cherry tomatoes, fresh sprouts, a little sea salt and freshly grounded pepper. What I also love to do, is a classical "Avo on Toast" with basil pesto, freshly ground pepper, sea salt flakes, some chili flake, tiny splashes of olive oil and fresh basil. Try it yourself, I'll promise you it will be very satisfiying.
My Sunflower-Spelt Bread
Ingredients
300g spelt flour
200g whole spelt flour (or any other flour)
150g carrots, grated
100g zucchini, grated
150g rolled oats (glutenfree)
1 tbsp chia seeds
1 tbsp maple syrup (or: yacon syrup)
2 1/2-2 tsp himalayan salt
21g fresh yeast
300ml warm water, filtered
sunflower seeds as a topping
coconut oil for greasing
Preheat the oven (200°C) and grease a baking pan with coconut oil.
Resolve fresh yeast in warm water and mix until everything is liquid.
Add all ingredients into a mixing bowl and combine everything well. Spread some flour on a clean kitchen surface on which you knead your mixture to a dough using your hands.
Put dough into a baking pan and top with some sunflowers.
Bake dough for ca. 50 minutes in the oven (200°C).
Cool down a bit, top it with fresh ingredients and instantly enjoy!
(Makes: 1 bread; Preparation time: 1h 10min)
I wish you all a happy day and a lot of sunshine!
Lots of love, Fabienne.