Whole grain spelled and carrot bread (cooked overnight)

Today I have another very delicious bread recipe for you: A very juicy whole-grain spelled and carrot bread. It gets by with a lot of yeast and, thanks to a long overnight cooking, becomes very aromatic. Still, it's a super easy and not at all laborious recipe. ♥

Dinkel-Möhren-Vollkornbrot mit Übernachtgare auf geschnitten auf einem Holzbrett
The preparation is just as easy as ...

... with mine Red grain sweet potato breadWhole bread with malt beerPumpkin Kamut Box, Potato and Pumpkin Seed BreadPotato Kefir BoxWhite spelled bread and Good morning white bread, Malt beer breadGrain boxAlpenruch bread and Grain bread with kefir. Have a look through ... this whole series of recipes is prepared using this practical overnight method.

Dinkel-Möhren-Vollkornbrot auf einem Holzbrett in Scheiben geschnitten.
And this is how it works…

The dough is prepared in the evening (or in the morning), filled directly into the baking pan and baked after about 10-12 hours. Totally easy ... and the result is a juicy and aromatic bread with a very low yeast content! In today's recipe, that makes up just 0.2% of yeast. Nevertheless, the bread is very fluffy and juicy, because the wholemeal flour and the grains have enough time in the many hours to swell in the dough and at the same time the great aroma can develop. The spelled and carrot wholegrain bread stays fresh and juicy for many days. That's why we've had this bread a few times in the last few weeks and I always enjoy eating it. It is a really great bread that is suitable for everyday use and that is also healthy and tasty! What more do you (or women) want ... ?! ♥

Dinkel-Möhren-Vollkornbrot mit Saaten auf einem Holzbrett.
Print

Whole grain spelled and carrot bread (cooked overnight)

  • Prep Time:
    15 minutes
  • Cook Time:
    11 hours
  • Total Time:
    11 hours 15 minutes
  • Yield:
    1 bread from the 1 kg bread pan or one of about 30x11cm loaf pan
  • Category:
    Dinner, bread, breakfast
  • Cuisine:
    German - German
 piece

Ingredients

  • 500 g Wholemeal spelled flour (I: original spelled)
  • 150 g Carrots (peeled)
  • 250 g water
  • 150 g Natural yogurt (Greek style (vegan: soy yogurt))
  • 10 g Sugar beet syrup (alternatively brown sugar or honey)
  • 10 g Baking malt inactive (optional) ()
  • 1 g fresh yeast
  • optional: 2 pinches of vitamin C powder (approx. 0.5 g or natural Acerola powder)
  • 125 g mixed seeds (e.g. sunflower seeds, chopped nuts, poppy seeds, pumpkin seeds, sesame seeds, flax seeds, chia seeds))
  • The seeds for the dough can be roasted beforehand. (This makes them taste even more aromatic and intense.)
  • 12 g salt
  • 20-40 g water (if necessary) (depending on the water absorption of the flour)
  • additional seeds of your choice for sprinkling

Instructions

  1. Grease the baking pan well.
    Sprinkle with plenty of seeds and also lightly flour.
  2. Finely grate the carrots and set aside.
  3. Dissolve the yeast with the syrup in the water.
  4. Add all ingredients except for the salt and knead for 5-6 minutes.
  5. Add salt and knead again for 2 minutes.
  6. Pour into the prepared form and smooth out with a dampened spatula.
  7. Sprinkle generously with the grains and cover with a hood / cling film or similar.
  8. Leave covered for 10-12 hours at room temperature (20-22 ° C).
  9. Preheat the oven to 230 ° C top / bottom heat in good time.
  10. Place in the preheated 230 ° C oven (lower third) and lower the temperature to 200 ° C, bake for about 50-60 minutes.
    (The baking time and temperature may vary slightly in your oven.)
  11. Turn the finished bread out of the mold and let it stand for another 10 minutes without the mold in the switched-off oven.
  12. Then let cool down completely on a wire rack.

Notes

  • Important: If you want to freshly grind your flour yourself directly before making the dough, the recipe requires less liquid! Alternatively, let the self-ground flour sit for about 10-14 days.
  • the Seeds For the dough, you can roast it beforehand, so the aroma becomes more intense.
  • tip: I like to use this fine scale for very small amounts of yeast and so far I have been very satisfied with it. She's been doing her job for me for a long time. 1g of yeast can still be weighed quite well with some “normal” kitchen scales.

Keywords: Spelled, whole-grain spelled, light-colored spelled rolls, carrots, carrots, seeds, cooked overnight, whole-grain bread, little yeast

Print

Whole grain spelled and carrot bread | Thermomix recipe

  • Prep Time:
    15 minutes
  • Cook Time:
    11 hours
  • Total Time:
    11 hours 15 minutes
  • Yield:
    1 bread from the 1 kg bread pan or one of about 30x11cm loaf pan
  • Category:
    Dinner, bread, breakfast
  • Cuisine:
    German - German
 piece

Ingredients

  • 500 g Wholemeal spelled flour (I: original spelled)
  • 150 g Carrots (peeled)
  • 250 g water
  • 150 g Natural yogurt (Greek style (vegan: soy yogurt))
  • 10 g Sugar beet syrup (alternatively brown sugar or honey)
  • 10 g Baking malt inactive (optional) ()
  • 1 g fresh yeast
  • optional: 2 pinches of vitamin C powder (approx. 0.3 g or natural Acerola powder)
  • 125 g mixed seeds (e.g. sunflower seeds, chopped nuts, poppy seeds, pumpkin seeds, sesame seeds, flax seeds, chia seeds))
  • The seeds for the dough can be roasted beforehand. (This makes them taste even more aromatic and intense.)
  • 12 g salt
  • 20-40 g water (if necessary) (depending on the water absorption of the flour)
  • additional seeds of your choice for sprinkling

Instructions

  1. Grease the baking pan well. Sprinkle with plenty of seeds and also lightly flour.
  2. Put the carrots in large pieces in the mixing bowl and chop for 5 seconds / speed 5.
  3. Put the yeast, syrup and water in the mixing bowl, mix for 2 minutes / speed 2.
  4. Add the remaining ingredients except for the salt and knead for 3 minutes / dough level.
  5. Add salt and knead again for 30 seconds / dough level.
  6. Pour into the prepared form and smooth out with a dampened spatula.
  7. Sprinkle generously with the grains and cover with a hood / cling film or similar.
  8. Leave covered for 10-12 hours at room temperature (20-22 ° C).
  9. Preheat the oven to 230 ° C top / bottom heat in good time.
  10. Place in the preheated 230 ° C oven (lower third) and lower the temperature to 200 ° C, bake for about 50-60 minutes.
    (The baking time and temperature may vary slightly in your oven.)
  11. Turn the finished bread out of the mold and let it stand for another 10 minutes without the mold in the switched-off oven.
  12. Then let cool down completely on a wire rack.

Notes

  • Important: If you want to freshly grind your flour yourself directly before making the dough, the recipe requires less liquid! Alternatively, let the self-ground flour sit for about 10-14 days.
  • the Seeds For the dough, you can roast it beforehand, so the aroma becomes more intense.
  • tip: I like to use this fine scale for very small amounts of yeast and so far I have been very satisfied with it. She's been doing her job for me for a long time. 1g of yeast can still be weighed quite well with some “normal” kitchen scales.

Keywords: Spelled, whole-grain spelled, light-colored spelled rolls, carrots, carrots, seeds, Thermomix, Tm31, TM5, TM6, cook overnight, whole-grain bread, little yeast

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55 thoughts on “Dinkel-Möhren-Vollkornbrot (Übernachtgare)”

  1. The bread tastes delicious and is soooo easy to bake. There will be more from now on. Thanks for the great recipe

  2. Thank you for this wonderful recipe !. The bread is delicious. And so easy to do. Crunchy on the outside thanks to the kernels and wonderfully juicy on the inside.

  3. Thanks for the recipe. I would like to make the bread with sourdough. How would I have to change the recipe for this?

    1. I think the yeast could then, depending on the activity of the sourdough, be replaced with 10-20 g of pretzel. LG Sonja

  4. Lisa Kollecker

    Would like to make your bread or the dough for tomorrow. Can I bake it in the Lily or better in the loaf pan ???
    Thanks Sonja

  5. but does everything stay the same for the rest of the ingredients? or should I change something about the water, etc.?

    1. Nah, I would just leave everything like that. 🙂 I'm curious and keep my fingers crossed ... best regards, Sonja

  6. Huhu,

    I made your bread once exactly according to the recipe (without baking malt) and it turned out GREAT.
    Yesterday we did it again, but for time reasons with about half a lump of yeast and then only let it rise for 2-3 hours. We also used baking malt but it was accidentally active.
    Unfortunately, it didn't turn out to be anything - it just didn't turn out. After 1 hour and 40 minutes in the oven it was still completely wet and muddy. Do you have any idea whether it was due to the yeast or the active baking malt?

    Warm greetings!
    Sophie

    1. Yes, that's because of the active baking malt. Then the crumb quickly becomes soggy if you overdose or walk for too long. I have a lot of serious problems from a certain company, I think it was Seitenbacher. Did you have this Too bad. Next time, leave out baking malt or use less. It's not the yeast. Greetings Sonja

  7. Hi there,
    I baked the bread with sourdough last night. I took 15g of pretzel and 1g of yeast. It turned out wonderful!
    Thank you very much for your recipes!

  8. Hello Dany,
    did you freshen up the items beforehand?
    And do I have to process the seeds and grains as swelling pieces, or can I just add them to the dough?
    greeting
    Angelica

    1. Dear Angelika,
      Since the dough stands for a long time and is very moist, the grains do not need to be swollen beforehand. They do this calmly while the dough matures. The items to be put on do not have to be freshened up, as they still contain yeast. However, it shouldn't have been unlined for 2 weeks now. So with regular maintenance, you can just use it out of the refrigerator.

      Best regards,
      Sonja

  9. Hello Sonja,
    Thank you for the fast answer!
    Then I'll get down to it in the near future to re-bake the recipe!
    Warm greetings
    Angelica

  10. Hello, I would like to try your recipe and I'm a little skeptical about the 1 gram yeast. The others write something about items to be placed on - but I can't find any in the list of ingredients 🤔. I have a very strong Lievito Madre ... Do you think you could use it in the dough? SEE.

    1. I have similar recipes with a combination of ASG and yeast on the blog, hence the questions. You could probably also make the recipe with 20-40 g LM instead of yeast. Since I don't know your Madre, I would only recommend the walking time as a guide. With a 1 kg bread mold, the dough should have just about reached the edge.

      Greetings and have a nice weekend,
      Sonja

  11. Hello Sonja, I am totally enthusiastic about your recipes and first made the fermentation water (wild yeast). Could I actually use the water as bulk water in general and reduce the yeast for it? Not with this recipe here, there are only 1 in it anyway 😊

    Thank you in advance

    Warm greetings

    Gabi

    1. Hello dear Gabi,

      that should work with the recipe. I don't know how active your yeast water is, though.
      I would probably first use 150 g of yeast water as the bulk liquid and then watch the dough rise in the box. You might also want to try 100 g or 200 g.

      Best regards,
      Sonja

  12. Hi there,
    I'm a newbie when it comes to baking bread, but it worked out well with your recipe and the bread turned out very tasty. 🙂

    But I still have one question: why is the salt added later and not mixed with the flour right at the beginning?

    1. Hello, I'm glad to hear that.
      As far as I know, adding salt later on makes sense especially for soft dough and baguette dough. I usually only add the salt at the end of the kneading process, except for rye dough.

      Salt prevents the glue (gluten) from swelling because it binds water. If dough is kneaded without salt at first, the glue stays soft longer. The water absorption of the adhesive is increased and so the swelling is improved. The addition of salt leads to a solidification of the dough, which is also noticeable when kneading. The advantage of this method lies in the better water binding and the less stress on the glue as well as in the better elasticity of the dough. Incidentally, spelled in particular has a very sensitive glue.

      Warm greetings,
      Sonja

  13. Yasmin Wonnemann

    Hi there,
    First of all, a big compliment for this recipe. The bread 🍞 tastes amazing. However, I would need some help. I have no idea what I'm doing wrong. I bake it for the third time and every time it collapses on me. The first time I let it rise in the oven and since it was off in the morning (I set a time that it should keep the 27 degrees) the bread collapsed. Ok i thought. In the end it was probably too cool. Next time, let it go on the windowsill over the heater, same problem. Even then I thought it was probably too cold overnight. Now I let it rise again on the windowsill over the heater and it had risen wonderfully (as with the other times too), but it immediately occurred to me when I put it in the oven 🙈🤔😖😩. What am I doing wrong? Our heating turns off overnight at 10 p.m. or 11 p.m. and does not come on again until 5 or 6 a.m. in the morning. I think that because the ambient temperature is too cold for the bread. But why does it collapse when you put it in the oven?

    1. Hello, that sounds a lot like Übergare. So that the dough is, so to speak, too warm or risen for too long. You don't need to keep it warm, as the walking time is very long.
      Look what the recipe says: Leave covered for 10 -12 hours at room temperature (20-22 ° C). So not warm, but simply covered in the room.
      I'm curious whether it will work out better that way and I'm looking forward to your feedback ...
      Sincerely, Sonja

    2. Yasmin Wonnemann

      Hello again,
      That sounds logical. From the time it fitted. Let's just say I let it rise for a shorter time than stated in the recipe. I'm just afraid if I leave it in the room that it will be too cool there overnight because the heating will turn off. And then we might only have 19 degrees and no longer 22. But I'll try and give you feedback. Lg and thanks for the feedback.
      Yasmin

      1. Dear Yasmin,
        it doesn't matter when it's cooler. Because the recipe is made with yeast, not sourdough. The yeast works anyway. In the worst case, you will extend the walking time a little.

        Warm greetings,
        Sonja

  14. Hello Sonja, after we finally had inactive baking malt, I prepared your bread yesterday evening and baked it this morning.

    Thank you for the great recipe, I think it's really mega. I will definitely try more of your recipes, as we also want to bake more bread ourselves ...

    What I don't have in it is vitamin C, does it have a specific reason for the bread or the consistency?

    Had frozen fresh yeast. Was a little difficult to measure, but otherwise worked great.

    Many greetings,
    Mona

    1. Dear Mona,

      That makes me very happy!
      Vitamin C strengthens the structure of the dough and creates a more airy crumb. However, it is not absolutely necessary for a successful bread, but makes sense especially with ancient grain and spelled bread.

      Freezing fresh yeast works, but it can no longer multiply afterwards, so it is not really suitable for pre-dough. Just for info. 🙂

      Best regards,
      Sonja

    1. cookieundco

      That works, but provides the yeast with nourishment for a long time. Would honey or baking malt be an alternative for you?

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  15. Thank you for this great recipe. The bread turned out well, even though I bought extra baking malt and then forgot. I've just baked your blueberry cheesecake, it's tomorrow and I'm sure it will go down well with my family. I've replaced many of my saved recipes with yours ... you explain everything so well, it's just fun, thank you Sonja !!

    1. cookieundco

      I'm really happy! 🙂 🙂
      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  16. Great. As far as I know, the only recipe that meets all my needs: uncomplicated, no sourdough necessary, only whole wheat flour, cooked overnight, (almost) no knead, very little yeast. Longer cooking is particularly important for wholemeal flour for health reasons, so that certain substances are broken down. Oh, it's super delicious too. For the sake of simplicity, I leave out baking malt and vitamin C, they are also optional. Potatoes also work instead of carrots, but I use a little less because they get very watery when they have been grated.

    1. cookieundco

      That makes me happy! 🙂
      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  17. Hello Sonja,
    First of all, a big thank you for your many great ideas.
    I would like to prepare the bread as brightly as possible, but I don't have any carrots at home. Can I just leave them out - maybe reduce the water a little?
    Thanks and best regards, Babsi

    1. I would just leave them out, you don't have to reduce the water. The carrots also tend to give off moisture.

      Sincerely,
      Sonja

  18. Hello Sonja.
    Thank you very much for the recipe, I baked it on Saturday and we've already finished it off, the taste is very tasty. But I have a question, my bread was very, very juicy, on the inside a bit greasy, if you can call it that 🙈 I hope you know what I'm talking about and maybe you can give me a tip as to why this could be, if so shouldn't be. Greetings Anni

    1. cookieundco

      Then your dough would have needed a little less liquid or the carrots would have been very juicy.
      Was it baked through?

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  19. Nice, moist bread that stays moist for a long time. Did not have any chia seeds or any crushed flaxseed. Took toasted sesame and flaxseed instead.
    Since I was preparing the bread a bit under stress, I didn't really read the recipe and then realized it should have stayed at room temperature. For me it ended up in the cooler. If you notice a mistake, let it sit for almost an hour in the automatic proofer at a temperature of 30-40 ° C. Didn't harm him. The bread is so damp that it sticks to your teeth.

    1. cookieundco

      Unfortunately, your comment was in the Spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  20. Hi there,
    I would like to thank you for this great wholemeal bread recipe. I scaled it down to a smaller form 25 × 10 and was very skeptical whether this could really work with 0.8 grams of yeast. I was very enthusiastic about the baking result. Even without baking malt. In the case of the carrots, however, I squeezed out the liquid a little beforehand out of fear that the bread could get “mushy”.
    thanks

    1. cookieundco

      That makes me happy.:)

      If the carrots were very juicy, that's not bad at all, find the moisture content quite different.

      Many greetings,
      Sonja

  21. Margie Bublitz

    Hello Sonja,
    Just discovered your recipe and would like to bake it on the weekend, I'll try 15g fresh ASG.
    Can I also bake the bread in the baking frame?
    Many thanks in advance for your answer.
    Sincerely, Margie

    1. Dear Margie,
      I would not recommend cooking overnight in a wooden baking frame.
      With ASG, I would rather recommend a temperature of 22-24 ° C for the cook. 🙂

      Many greetings,
      Sonja

  22. Hello, I would like to bake the bread. But I don't know whether the 125g grains will go completely into the dough or whether the box will be scattered out of it

  23. Hall Sonja, would you cook overnight in the refrigerator at the current temperatures? Do I have to change something then?

    Many greetings
    Sonja

    1. Yes that works, then you definitely have to let it start. Maybe then I would even take a little more yeast, maybe 3g fresh yeast and let it start for an hour. If necessary, let it acclimate in the morning if it has not risen enough.

      Alternatively, start in the morning and watch when the dough reaches about 1 cm below the edge of the pan, then bake. I think it only lasts a few hours right now. It is important that the dough does not get too warm when kneading. It is best to take water from the refrigerator.

      LG Sonja

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