I invented this recipe because I wanted to make something that was tasty and healthy but still easy to fit into a busy schedule. It’s great for sandwiches and my daughters love it as a part of their packed lunch.
Full recipe:
900 g / 31,7 oz water
10 g / 0,3 oz fresh yeast
500 g / 17,5 oz flour
500 g / 17,5 oz wholegrain flour
1 tbsp. sourdough starter or replace 100 g / 3,5 oz water with buttermilk
25 g. / 0,8 oz Salt
250 g. / 8,8 oz crated carrot
200 g. / 7 oz sunflower seeds
Disolve the yeast in the water
Add the sourdough starter (or buttermilk)
Mix in Flour and salt (about 2 minutes in the mixer)
Mix in Carrots and sunflower seeds and knead (about 4 minutes in the mixer)
Pour the dough into a baking pan lined with baking paper and distribute evenly with a wet spoon
Cover with plastic and stick it in the fridge for at least 8 hours to let the flour develop taste in the dough.
If you have time, let it rise on the counter for 1-2 hours or if you are in a hurry bake it as soon as the oven is ready.
Bake in a preheated oven at 220 C / 430 F degrees for about 45 minutes.
Cool on a grill and slice into suitable pieces
Enjoy
Lunchbox Bread can be frozen and then unfrozen in the microwave when needed.
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