cara
Master Chef
500 g wheat flour
175- 200 ml warm water
75 g whole milk yoghurt
15 g yeast
1 ts honey
1 ts salt
1/2 ts cilantro
35 g butter
200 g grated carrots
80 g sunflowerseeds
1 eggwhite
dissolve the yeast in the yoghurt, add honey and warm water.
Mix flour with cilantro and salt.
knead all together and let the dough rest for about 3h at a warm place until doubled.
knead again and add the grated carrots and half of the sunflowerseeds.
form a loaf, put on a tray with baking paper and rest for another hour.
spread with eggwhite and sprinke with the rest of the sunflowerseeds
bake in the preheated oven for 10 min at 225°C/44o°F and then for 45min at 175°C/350°F
175- 200 ml warm water
75 g whole milk yoghurt
15 g yeast
1 ts honey
1 ts salt
1/2 ts cilantro
35 g butter
200 g grated carrots
80 g sunflowerseeds
1 eggwhite
dissolve the yeast in the yoghurt, add honey and warm water.
Mix flour with cilantro and salt.
knead all together and let the dough rest for about 3h at a warm place until doubled.
knead again and add the grated carrots and half of the sunflowerseeds.
form a loaf, put on a tray with baking paper and rest for another hour.
spread with eggwhite and sprinke with the rest of the sunflowerseeds
bake in the preheated oven for 10 min at 225°C/44o°F and then for 45min at 175°C/350°F
