Carrot and Walnut Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g wholemeal spelled flour
- 200 g rye meal
- 100 g oatmeal
- 100 g oat bran
- 50 g walnuts, rouhly chopped
- 100 g carrot (s), rated
- 1 pack fresh yeast
- 2 tablespoon balsamic vinegar
- 2 teaspoons salt
- 1 tablespoon honey
- 1 teaspoon cocoa powder, unsweetened
- 400 ml water, lukewarm, a little more if necessary
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in some of the lukewarm water.
- Add the flour, crushed rye, walnuts, carrots (do not squeeze out), oat flakes, oat bran, salt, vinegar, cocoa and honey to the dissolved yeast. Knead all ingredients and slowly add the rest of the lukewarm water until a firm dough is formed.
- Shape a loaf and place on a baking sheet in the middle of the cold oven.
- Set the oven to 200 degrees top / bottom heat and bake the bread for an hour.
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