Is it okay to talk about soccer on a food blog? Especially me as someone usually total uninterested and clueless person when it comes to sports, but to my defense I truly enjoyed watching the world cup. And you know why, because Germany won that golden thing! That might be old news for you, but some fun facts are: it’s said the trophy is hollow and the winning team just gets a replicate with platted gold to take home. So even I figured out, winning the world cup is not all about the glory and the fake trophy, it’s about getting people together – actually nations – to share tears of joy and sometimes frustration. And also play soccer, needless to say…
I still remember Germany’s last world cup win 24 years ago, yes I am that old. My friend Julia and I watched every (!) game, sitting in front of the TV, each of us armed with a bottle of coke, a bag of potato chips and a lot of other sweet stuff. This little ritual of us, was actually not approved by our parents… We knew every player by name and spend hours talking about soccer, although we had no clue about the rules. Can you imagine us jumping up and down under influence of all this sugar? Julia fought hard with her parents to get a dog just to call this poor thing Rudi Völler. Retrospective I have to say, luckily her parents didn’t agree.
Back then the bakery in our neighborhood created a Weltmeisterbrot – world champion bread. That name was a genius marketing strategy. Just kidding. Nevertheless this bread had been one of my favorite ones and had been available for many years, I guess that speaks in favor of this bread.
This is my version of the Weltmeisterbrot, quite close to the original. The noteworthy about this bread is the great mix of seeds and the carrots. You can throw in whatever seeds you have on hand, but for me there have to be some poppy seeds for the crunch. Also roasted sunflower seeds bring nice flavor to the party and pair very well with the carrots, which are responsible for the nice color and a moist bread. Grating the carrots might be an extra step, but after all it’s an easy yeast bread to make.
You might find this helpful about how to score or slash your bread.
- 300 g / 10.6 oz. bread flour + more for dusting
- 200 g / 7 oz. whole wheat flour
- 3 tsp. active dry yeast
- 2 tsp. fine sea salt
- 2 Tbsp. olive or sunflower oil
- 200 g / 7 oz. (about 4) carrots, finely grated
- 80 g / 2.8 oz. roasted sunflower seeds
- 30 g / 1.1 oz. poppy seeds
- 200 g / 7 oz. plain yoghurt (I used Greek low fat)
- 120- 240 ml / ½ - 1 cup lukewarm water
- Combine all of the ingredients in the mixing bowl. Add just enough water, the dough should be smooth and a little sticky. Mix on low speed using the dough hook for 5 minutes. Transfer the dough to a greased bowl, dust with some flour and cover it with plastic wrap. Allow it to rise until doubled, about 1 hour.
- Grease your 23 cm / 9x5 inch loaf pan. Place the dough into the loaf pan cover with plastic wrap and allow it to rise again until doubled, about 30 minutes.
- cd 220 C / 425 F oven for 20 minutes. Then reduce the heat to 200 C / 400 F and bake for additional 25 - 30 minutes until the crust is dark and the bottom of the loaf sounds hollow when tapped. Remove the bread from the pan and cool on a wire rack.