Moist carrot bread with seeds

  • 7 hrs 20 mins
  • Easy
  • VegetarianVeganLactose-free
  • Breadmaker
  • Eat This

Ingredients

  • For the sourdough:

  • For the bread dough:

Directions

This carrot bread unites the pronounced flavour of rye with the fluffiness you can only get when using wheat or spelt flour. We then ratchet things up a bit by adding delectable, roasted seeds and freshly grated carrots—because this tastes damn good and just plain keeps the bread fresh for days.

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Steps

1

Mix together the ingredients for the sourdough until a smooth dough is formed. Cover and let rise in a warm place for two hours.

2

Toast seeds in a dry hot pan for five minutes, stirring often, until the seeds give off a rich fragrance. Remove from heat and set aside.

3

Finely grate the carrots.

4

Add all the ingredients to the Panasonic SD-ZB2512, start programme 28, and let the machine run for 10 minutes.

5

Set to programme 9 (“French bread”) and start. This programme begins with a long proofing phase and also has scheduled a long second leavening phase.

6

Remove the loaf from the bread maker and allow to cool fully before slicing.

Enjoy

Moist carrot bread with seeds

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Ingredients

Adjust Servings:
For the sourdough:
75g sourdough starter
75g whole grain rye flour
75ml (28°C warm) water
For the bread dough:
50g sunflower seeds
30g sesame seeds
30g linseed
200g carrots
250g white spelt flour (type 630)
175g whole grain rye flour
12g salt
300ml (28°C warm) water

Eat This

Eat This

Nadine and Jörg are the self-proclaimed “food nerds” behind the vegan foodblog Eat This!. In addition to sharing tasty plant-based recipes with their readers, the German-based duo aims to prove once and for all that vegan food doesn’t have to be bland in flavor or appearance — it can be delicious and amazing-looking, too!

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