Mix the flour, baking soda, baking powder, salt, seed mixture and millet together.
Roughly grate the carrots, whisk the yogurt with the egg and stir in the carrots. Add the yoghurt mixture to the flour and knead evenly with the dough hook on the hand mixer. Knead the mixture with your hands until smooth and shape the dough into an elongated loaf.
Mix the remaining seeds with the millet and place on a flat plate. Brush the dough with water and roll in the seed mixture, place on a baking sheet lined with baking paper and bake at 180 ° on the second rail from the bottom for 40 - 45 minutes.
Delicate, fluffy and budget cakes that can be prepared in just 30 minutes, along with baked goods. A great option when there is no time for long cooking. Cook: 30 mins Servings: 10 Ingredients Natural yogurt (kefir or sour cream) – 160 ml Odorless vegetab...