Kamut carrot box with pecans

After the lavish Easter holidays, today I have a healthy bread recipe with a high whole grain content for you: A kamut carrot box with pecans. Very tasty, very juicy, with a wonderfully nutty aroma and very good freshness. So not just something for the good conscience, but also for the palate. This bread box is super easy to prepare and requires little work. ♥

Kamut-Karotten-Kasten

If you don't have kamut flour at home, you can of course just use wheat or spelled flour. You can replace everything 1: 1 with wheat flour. When using spelled flour, I would advise you to knead the dough a little shorter. It is best to replace the light kamut flour with spelled flour type 1050 and the whole kamut flour with wholegrain spelled flour.

The Kamut carrot box is super easy to prepare. Although the recipe takes quite a bit of time overall, most of it is the time it takes for the dough to rise. The actual workload is rather low. Are you still looking for more uncomplicated bread recipes like this? You can already find a whole range of delicious bread crates on cookies and the like: mine, for example Red grain sweet potato breadWhole grain spelled and carrot breadWhole bread with malt beerPumpkin Kamut Box, Potato and Pumpkin Seed BreadPotato Kefir BoxWhite spelled bread and Good morning white bread, Malt beer breadGrain boxWhole grain spelled and carrot breadAlpenruch bread as well as mine Grain bread with kefir. So ... now you can browse for a while. But the best thing to do is put the kamut carrot box first and rummage in peace while the dough does the rest of the work ... ♥

Kamut-Karotten-Kasten

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Kamut carrot box

  • Prep Time:
    30 minutes
  • Cook Time:
    12 hours 30 minutes
  • Total Time:
    13 hours
  • Yield:
    1 bread (s) from the 1 kg bread mold (23 x 11 x 9.5 cm)
 piece

Ingredients

Breakfast

  • 20 g sesame
  • 80 g Pecans ((whole halves))
  • 12 g salt
  • 40 g of boiling water

Main dough

  • 380 g Whole wheat kamut flour
  • 120 g Kamut flour, light ((Type 812))
  • 170 g Carrots, peeled
  • 200 g water + 10-30 g (if necessary)
  • 250 g Buttermilk (from the fridge) (vegan: half water & half soy yoghurt)
  • 10 g Maple syrup, (alternatively: honey or brown sugar)
  • 1 g fresh yeast
  • 10 g ASG (Anstellgut) from sourdough ((alternatively: 1 g fresh yeast))
  • 1 Pinch of vitamin C (approx.3 g) (or about 1/2 teaspoon natural Acerola powder)
  • 10 g Oil ((preferably sesame or nut oil))
  • In addition, some sesame seeds for the baking pan and for sprinkling

Instructions

Breakfast

  1. Scald the sesame and pecans with the boiling water. Let cool for about 2 hours.

Preparations

  1. For the dough, briefly mix the water, buttermilk and all of the flour. Let stand for 60 minutes for autolysis.
  2. Meanwhile, grease the baking pan well. Sprinkle with plenty of seeds and also lightly flour.
  3. Roughly grate the carrots.

Main dough

  1. Add all other ingredients for the dough, except for the broth and oil, to the autolysis dough and knead for 6-8 minutes at a slow speed.
  2. Continue kneading for 2 minutes at high speed. Gradually add the broth and oil and, if necessary, a little more water.
  3. Pour into the prepared form and smooth out with a dampened spatula.
  4. Sprinkle generously with sesame seeds and cover (Hood*/ Plastic bag).
  5. Let rise for 8-10 hours at room temperature (20-22 ° C). (Alternatively, let rise for 4-5 hours at approx. 28 ° C.)

to bake

  1. Preheat the oven in good time to 230 ° C upper-lower heat.
  2. Place in the preheated oven (1st shelf from the bottom) and immediately reduce the temperature to 200 ° C. Bake for about 60 minutes.
  3. Turn the finished bread out of the mold and let it cool down on a wire rack.

Notes

The sesame and pecans can be roasted beforehand, so they taste even more intense.

The dough can also be divided into two 500 g bread molds (16 x 10 x 8.5 cm). The baking time is then approx. 45-50 minutes.

Important: If you want to freshly grind your wholemeal flour yourself directly before making the dough, the recipe requires less liquid! I've stored the freshly ground flour for about 10 days.

Keywords: Bread, yeast, kamut, carrots, sourdough, cooked overnight, whole grains

 

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Kamut carrot box (Thermomix recipe)

  • Prep Time:
    20 minutes
  • Cook Time:
    12 hours 40 minutes
  • Total Time:
    13 hours
  • Yield:
    1 bread (s) from the 1 kg bread mold (23 x 11 x 9.5 cm)
 piece

Ingredients

Breakfast

  • 20 g sesame
  • 80 g Pecans ((whole halves))
  • 12 g salt
  • 40 g of boiling water

Main dough

  • 380 g Whole wheat kamut flour
  • 120 g Kamut flour, light ((Type 812))
  • 170 g Carrots, peeled
  • 200 g water + 10-30 g (if necessary)
  • 250 g Buttermilk (from the fridge) (vegan: half water & half soy yoghurt)
  • 10 g Maple syrup, (alternatively: honey or brown sugar)
  • 1 g fresh yeast
  • 10 g ASG (Anstellgut) from sourdough ((alternatively: 1 g fresh yeast))
  • 1 Pinch of vitamin C (approx.3 g) (or about 1/2 teaspoon natural Acerola powder)
  • 10 g Oil ((preferably sesame or nut oil))
  • In addition, some sesame seeds for the baking pan and for sprinkling

Instructions

Breakfast

  1. Scald the sesame and pecans with the boiling water. Let cool for about 2 hours.

Preparations

  1. Put the carrots in large pieces in the mixing bowl and chop for 5 seconds / speed 5. Transfer and set aside.
  2. For the dough, add the water, buttermilk and all of the flour to the mixing bowl, 1 min./ dough kneading setting. For 60 minutes to Autolysis leave.
  3. Meanwhile, grease the baking pan well. Sprinkle with plenty of seeds and also lightly flour.

Main dough

  1. Add all other ingredients for the dough, except for the broth and oil, to the autolysis dough and knead for 4 minutes / dough level. (Possibly remove from the knife beforehand with the spatula.)
  2. Continue kneading for 1 min / dough setting. Add the brewing piece and oil through the opening in the lid and, if necessary, some more water.
  3. Pour into the prepared form and smooth out with a dampened spatula.
  4. Sprinkle generously with sesame seeds and cover (Hood*/ Plastic bag).
  5. Let rise for 8-10 hours at room temperature (20-22 ° C). (Alternatively, let rise for 4-5 hours at approx. 28 ° C.)

to bake

  1. Preheat the oven in good time to 230 ° C upper-lower heat.
  2. Place in the preheated oven (1st shelf from the bottom) and immediately reduce the temperature to 200 ° C. Bake for about 60 minutes.
  3. Turn the finished bread out of the mold and let it cool down on a wire rack.

Notes

The sesame and pecans can be roasted beforehand, so they taste even more intense.

The dough can also be divided into two 500 g bread molds (16 x 10 x 8.5 cm). The baking time is then approx. 45-50 minutes.

Important: If you want to freshly grind your wholemeal flour yourself directly before making the dough, the recipe requires less liquid! I've stored the freshly ground flour for about 10 days.

Keywords: Bread, yeast, kamut, carrots, sourdough, cooked overnight, whole grains

Kamut-Karotten-Kasten

♥ Have fun baking! ♥

 

 

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