Seed bread with carrot or pumpkin

Marla's Saatenbrot mit Möhren (oder Kürbis)

 

Sourdough: (16-18 hrs starting at 30°C 
                         falling to 24°C)
160 g ryeflour (wholemeal)
160 g water
16-32g starter (if activated, 16 is ok)

Soaking piece (soak at least 3 hrs)
40 g oat flakes
30 g pumpkin seeds
30 g line seeds
30 g sunflower seeds
11 g salt (about 2 heaped tsp)
170 g water (60-70°C)
Mix all ingredients well

Breaddough:sourdough
soaking piece
145 g wheat wholemeal
145 g wheat bakersflour
55 g rye wholemeal
110 g carrots or pumpkin coarsely grated
5 g yeast (optional)
10 g oil
about 40 g water... depending on the moisture in the carrots or pumpkin it can also be more. Dough should not become to soft though

Mix all ingredients inclusive Sourdough and Soaking Piece, knead for about 6 min slowly. Rest 20-30 min.   Knead briefly, form loaf. Dough should have a nice tension. Good enough to keep the form when rising without Benetton.
Moisten upper side of dough slightly and roll in mix of flakes, sesame seeds and lineseeds.
Let rise 40-50 min at 26°C (with yeast... without accordingly longer = 2-3 hrs). When 3/4 finished with rising, cut in centre. Let rise another 5-10 min and put into oven when almost finished with rising.
Bake, starting with 250°C falling to 200°C for about 60 min