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Healthy Multigrain Carrot Bread Recipe

Name: Healthy Multigrain Carrot Bread
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 8.5 oz carrots (to make 125 g carrot purée); 6.3 oz carrots (grated); 3 ⅓ cup whole spelt flour (or sub whole wheat flour (*see notes for GF option)); 2 ½ cup spelt flour (type 1050, or sub all-purpose or wheat flour); 1 sachet sourdough extract (optional); 1 sachet dry yeast (or ½ block of fresh yeast (21 g)); 2 ½ tsp salt; 1 small piece of fresh ginger (grated); 6 tbsp sunflower seeds (or sub other seeds or chopped nuts ); 1 tsp agave syrup (or other syrup or sugar); 320 ml lukewarm water (or a little more/less); 5 tbsp seeds (e.g. sunflower seeds, poppy seeds, sesame seeds, flaxseeds, hemp seeds)

Bianca Zapatka

This fluffy and soft homemade carrot bread recipe is made with whole grain spelt flour, moist carrots, healthy seeds, has a perfectly crispy crust and can be easily baked in a dutch oven or on a baking tray! It is healthy, fiber-rich, flavorful, delicious and perfect for the whole family!

Ingredients

8.5 oz carrots (to make 125 g carrot purée)

6.3 oz carrots (grated)

3 ⅓ cup whole spelt flour (or sub whole wheat flour (*see notes for GF option))

2 ½ cup spelt flour (type 1050, or sub all-purpose or wheat flour)

1 sachet sourdough extract (optional)

1 sachet dry yeast (or ½ block of fresh yeast (21 g))

2 ½ tsp salt

1 small piece of fresh ginger (grated)

6 tbsp sunflower seeds (or sub other seeds or chopped nuts )

1 tsp agave syrup (or other syrup or sugar)

320 ml lukewarm water (or a little more/less)

5 tbsp seeds (e.g. sunflower seeds, poppy seeds, sesame seeds, flaxseeds, hemp seeds)

Method

To make the carrot purée, cut the carrots into pieces and cook in a little water until soft, about 25 minutes, depending on their size. Then drain and blend into purée. (Optionally, cook in the microwave for about 15 minutes or bake in the oven at 356 °F (180 °C) für about 25 minutes).

In a large bowl, whisk together the whole spelt flour, light spelt flour, dry yeast, sourdough extract (if using) and salt.

Add the carrot purée, grated carrots, ginger, sunflower seeds and agave syrup and mix with a wooden spoon until it comes together.

Add the lukewarm water in batches while your stand mixer with a dough hook attached is running and knead for at least 5 minutes until a smooth dough forms.

Cover the dough and let it rise in a warm place, until it has doubled in size, about 1 hour.

Once done rising, knead the dough again briefly and form it into a round loaf by folding the outer sides into the middle one after the other as shown in the recipe video (this works best when using a dough scraper). Then place on parchment paper in a proofing basket or bowl, folded side facing down, and let rise for another 30 minutes while you preheat the oven.

Dutch oven bread: Preheat the oven including the dutch oven or pot to 450 °F (230 °C). (Regular method: Preheat the oven to 430 °F (220 °C) and place an ovenproof dish with water on the bottom of your oven.)

Brush the top of the loaf with a little water and sprinkle with seeds as desired. Optionally, you can also cut a 0.5 cm deep slit into the top using a sharp knife.

Dutch oven bread: Remove the hot pot from the oven using oven gloves (be careful - it’s hot!) and carefully plop the loaf along with the parchment paper into the pot. Cover the pot with the lid and bake for 35 minutes. Then remove the lid and bake for another 15 minutes or so, until the bread is golden brown on top. (Regular method: bake the bread on the middle rack for 15 minutes, then drop the temperature down to 356 °F (180 °C) and bake for another 50 minutes).

Once the bread sounds hollow when tapped with a spoon, it is baked through and can be removed from the oven. Let cool for at least 20 minutes before slicing.

This bread tastes amazing with carrot lox and cashew ricotta or as a side dish to a carrot ginger soup. Enjoy!

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