- Prep Time: 1h 15 min
- Cook Time: 30-35 minutes
- Serving: Serves 06-08
Carrot and Seed Bread
This bread is gorgeous as is, and it is also a perfect way to add something special to sandwiches. It has been shared with us by Sophia Handschuh from Thermomix Baking Blogger. Your kids won't even notice that there are some added veggies in the bread, so it’s a win-win for the veggie mission!
Recipe Tester Feedback: "This was a super easy bread to make, and it tasted delicious. The end product was very nice. Would definitely make again." - Sally
No: Dairy / Egg / Nuts
Contains: Gluten
Preparation Time 15 minutes + 1-2 hours rising time
Cooking Time 30-35 minutes
Makes 1 large loaf
Can be frozen
Ingredients
- Bread:
- carrots - 200g (approx. 2 large), in small chunks
- water - 300g
- yeast - 3 tsp, dry active (or 30g fresh yeast)
- olive oil - 20g, extra virgin
- raw sugar - 20g
- bakers flour - 400g, plus extra for dusting
- rye flour - 150g
- sea salt - 10g
- seeds of choice - 100g (e.g., pepitas and sunflower kernels)
- Topping:
- water - splash, lukewarm
- seeds of choice - 30g, e.g., pepitas and sunflower kernels
- ice cubes - 3-4
Method
- Add the carrots (200g) to the bowl. Chop Speed 5 / 3 seconds. Set aside.
- Add the water (300g), yeast (3 tsp), olive oil (20g) and cane sugar (20g) to the bowl. Program 2 minutes / 37C / Speed 2.5.
- Add the bakers flour (400g), rye flour (150g), salt (10g), mixed seeds (100g) and the chopped carrots to the bowl. Program 2 minutes / Closed Lid / Kneading Function.
- Leave the dough to rise in the bowl, covered with the lid, for 1-2 hours until doubled in size.
- Preheat the oven to 220C or 200C fan forced. Line a large baking tray with baking paper.
- Tip the dough out onto a generously floured surface. Roll it out into a large rectangle, approx. 3cm thick and 25cm long. You might have to dust the top of the dough with more flour, as it might be a little sticky.
- Turn the dough rectangle so that one of the long sides is facing you. Fold the left and right sides in, approx. 4cm.
- Roll the dough into a long log, starting with the long side closest to you. This will ensure you have a tight roll that will hold its shape when baking.
- Carefully lift the dough onto the prepared tray and brush the top with some lukewarm water using a pastry brush.
- Sprinkle the dough with the mixed seeds (30g) and, with a sharp serrated knife, quickly score the bread 4 times.
- Cover and let it rest for another 10 minutes.
- Place the tray in the oven. Put the ice cubes (3-4) in the bottom of the oven, close the door and leave to bake for 10 minutes.
- Then turn down the oven to 200C or 180C fan forced. Bake for another 20-25 minutes until it sounds hollow when tapped.
- Remove and leave to cool on a wire cooling rack until cooled completely. Enjoy!
Allergens
Already a member? Click here to login.
Add to Favourites
