Name: Wholesome carrot and seed bread
Cook time: 60 min
Total time: 60 min
Ingredients: 120 millilitre hot water; 3 tablespoon linseed seeds; 3 tablespoon sunflower seeds; 3 tablespoon pumpkin seeds; 300 gram carrots, to yield ½ cup juice and about 1 cup (150g) pulp; 1/2 cup boiling water; 1 teaspoon honey; 2 teaspoon yeast; 250 gram flour – Nici used a mix of spelt and gluten-free; 1 teaspoon salt

Wholesome carrot and seed bread

Nici Wickes' moist and wholesome carrot bread recipe is perfect for everyday eating. Wheat-free and studded with plenty of seeds, this delicious loaf is the ultimate feel-good food

Makes 1 loaf

Cook

Marinate

1H 30M

Ingredients

120 millilitre hot water

3 tablespoon linseed seeds

3 tablespoon sunflower seeds

3 tablespoon pumpkin seeds

300 gram carrots, to yield ½ cup juice and about 1 cup (150g) pulp

1/2 cup boiling water

1 teaspoon honey

2 teaspoon yeast

250 gram flour – Nici used a mix of spelt and gluten-free

1 teaspoon salt

Method

1.Pour the water over the seeds. Set aside for 30 minutes or even overnight until the seeds have completely absorbed the water.

2.Peel and juice the carrots, reserving the pulp.

3.In a large bowl, mix the carrot juice with the hot water and honey. Stir to dissolve the honey. Make sure the temperature is warm before sprinkling over the yeast. Rest until the yeast is activated and the mixture is frothy. Mix in the soaked seeds, flour and salt. Stir well with a wooden spoon, then fold in the carrot pulp. Cover with a damp towel and let the dough rise for 1 hour (see recipe tip)

4.Grease a loaf tin and line with baking paper. Spoon the risen dough into the tin and smooth the top. Leave to rise again for 30 minutes.

5.Preheat oven to 220°C. Cook the bread in the middle rack of the oven, turning down to 210°C after 10 minutes. Bake for 40-45 minutes, then turn out of the tin. Cook for a further 10-15 minutes to firm up the crust.

6.Cool before slicing.