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Moist carrot bread with seeds

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


  • For the sourdough:

  • For the bread dough:


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.




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


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.


Finely grate the carrots.


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


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.


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


Moist carrot bread with seeds


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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