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94 Spelt bread Makes one 20-slice loaf | Preparation time: 130 minutes Ingredients 120 g carrots 42 g fresh yeast 210 ml water | cold 300 g wholemeal spelt flour 200 g white spelt flour 2 tsp. salt 100 g whole almonds Accessories: Baking tray or universal tray Preparation Finely grate the carrots. Stir the yeast into the water to dissolve it. Add to the flour, salt and carrots and knead for 4–5 minutes until you have a smooth dough. Add the almonds and knead for another 2–3 minutes. Shape the dough into a ball and place it in the oven in an uncovered bowl. Prove according to the settings in proving phase 1. Lightly knead the dough and shape into a loaf measuring approx. 25 cm long. Place the loaf across the baking tray or universal tray. Score the loaf diagonally several times to a depth of ½ cm. Automatic programme: Start the Automatic programme and then place the bread dough in the oven. Manual: Prove the dough using the settings indicated for proving phase 2. Then bake the bread. Settings for proving yeast dough Proving phase 1 Special applications | Prove yeast dough | Prove for 30 minutes Proving phase 2 Special applications | Prove yeast dough | Prove for 15 minutes Automatic programme for baking bread Bread | Spelt bread Programme duration: 72 minutes Manual Oven functions: Moisture Plus + Fan Plus Temperature: 180–190 °C Booster: On Pre-heat: Off Crisp function: Off Number/Type of bursts of steam: 1 burst of steam/Manual, immediately after placing the food in the oven Duration: 50–60 minutes Shelf level: 2 [1] (1) Useful tip: You can use walnuts or pumpkin seeds instead of almonds.