Hearty, Quick Carrot Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 medium carrot (s), finely grated
- 400 g wheat flour, 1050, 550 or 405
- 150 g spelled flour (whole rain)
- 1 tablespoon honey or turnip tops
- 20 g yeast, fresh OR:
- 1 pack dry yeast
- 2 teaspoons salt
- 150 g seeds, mixed
- 70 g natural yourt
- 250 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Put all ingredients in the bowl of the food processor and knead slowly at first, then at full strength until a cohesive dough forms. Depending on the humidity and the flour used, but also depending on the size of the carrots, it may be necessary to either add a little more flour or a little water. However, the dough can be a little more humid, as it is not baked freely, but in a bread pan. To rise, put the dough in the greased and flour-dusted bread pan (large loaf pan) and leave to rise in the oven (where it is protected) for about 2 hours.
- Remove, cover with a cloth, preheat the oven to 220 °. When the temperature is reached, put the loaf pan in the oven, reduce the temperature to 180 ° and bake the bread for 50 - 60 minutes.
- This recipe allows you to bake bread quickly with very little effort. The result is a crunchy, moist bread that is particularly tasty for children.
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