INGREDIENTS (10 portions)
10 g Oldenburger Butter, unsalted
21 g yeast
450 g white spelt flour
12 g salt
100 ml Oldenburger UHT Full Cream Milk, 3.5% fat, lukewarm
250 water
50 g carrot powder
4 g curry powder
Preparation
Dissolve the yeast and salt in lukewarm milk. Add the rest of the ingredients and work into a homogeneous dough that no longer sticks to the side of the bowl.
Making the Bread
Place in a lightly greased and floured box mould and let rise.
The Final Touch
Bake at 180 °C for 45 minutes and immediately remove the bread from the mould. Place on a rack to cool.
