Carrot bread is made in a loaf pan, with whole wheat flour, grated carrots, and lots of seeds that add a crunchy touch. The outer crust is nice and crispy, while the interior remains slightly moist, also due to the addition of carrots. As for the seeds, of course, you can choose the ones you like best, I usually use the ones I have at home, preferably opened packages that need to be finished. By now, you know I don’t like to keep opened packages for long.
This bread is very simple to prepare, you can mix the dough with a wooden spoon or even with your hands, in any case, you don’t need a mixer to prepare it. Additionally, it has a shorter rising time outside the oven, just an hour, as the oven is then turned on when the bread is already in it, and it undergoes a second rising phase while heating.
If you like making bread at home, I also recommend these recipes of mine:
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 1 loaf
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups whole wheat flour
- 1 3/4 cups all-purpose flour
- 1/2 cup oat flakes (soluble)
- 2 teaspoons dry yeast
- 1 cup carrot (grated)
- 1/3 cup flax seeds
- 1/3 cup sesame
- 1/2 cup pumpkin seeds
- 1/4 cup chia seeds
- 1 3/4 cups water (lukewarm)
- 1 teaspoon honey
- 1 tablespoon apple cider vinegar
- 2 teaspoons salt
- to taste sesame seeds
- to taste pumpkin seeds
Steps
To make carrot bread, place the whole wheat flour, all-purpose flour, soluble oat flakes, yeast, flax seeds, sesame, pumpkin seeds, chia seeds, and grated carrot in a bowl. Mix.
Also add the lukewarm water, honey, and apple cider vinegar.
Mix everything with a wooden spoon (or with your hands if you prefer) until you obtain a homogeneous, rather sticky dough.
Cover with plastic wrap and let rise for an hour in a warm place, away from drafts.
After the resting time, line a loaf pan with parchment paper.
Transfer the dough to the mold and spread it evenly. Wet the surface with water and cut it in the middle, lengthwise. To the right and left of the cut, sprinkle the dough with pumpkin seeds and sesame.
Bake in a cold oven and set the oven to 200 degrees Celsius (392 Fahrenheit). Bake for 1 hour, covering the bread towards the end of cooking if it darkens too much.
After the hour of cooking, remove the bread from the mold, take off the parchment paper, and bake the bread again directly on the rack for 15-20 minutes, until, when tapped on the bottom, it sounds hollow. Again, cover it with aluminum foil if it darkens too much.
Remove your carrot bread, let it cool on a rack, and serve sliced.
Carrot bread is also suitable for freezing. In this case, I recommend freezing it already sliced, so it will be easier and faster to defrost when needed.
