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Adding root vegetables to your bread gives it a healthier touch and makes it incredible moist. In this bread I mixed beetroot and carrots and topped it off with pumpkin-, sesame- and hemp seeds. Sooo good for ya’!

Yields 1 bread, 25×35 cm

25 g yeast
500 g milk, cold (5 dl),
1 tsp salt
2 tbsp golden syrup (suger works fine too)
2 medium carrots, peeled and grated
2 medium beets, peeled and grated
500 g rye flour (slightly less than 9 dl)
250 g wheat flour (about 4½ dl)
50 g butter

1 egg
1 tablespoon of water
2 tablespoons optional, mixed seeds

1. In a large bowl, dissolve the yeast  in some of the milk. Add the rest of the milk, salt and syrup and stir. Add the sliced ​​root vegetables and stir some more.

2. Mix the rye and wheat flour and add gradually to the bowl. Knead for 1 minute. Add the butter cubes and knead the dough on medium speed for about 8 minutes (the double if you work by hand).Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1,5 hours.

3.Turn onto a lightly floured surface and knead for just a minut. Place the dough in a greased roasting pan, 26 x 36 cm. Gently push the dough to all corners of the pan. It the dough fights back and keeps pulling back – let it rest, covered, for a minute. That does the trick. Cover and let rise for 30 minutes. Turn on the oven to 225 C°


4. Brush with eggwash and sprinkle any seeds (I used pumpkin, sesame and sunflower seeds).Bake in the bottom half of the oven for about 30-35 minutes or until the inside temperature reaches 92 C°. Allow to cool for a while in the pan, then turn over to a rack and let cool completely.