The recipe for this carrot bread is a very healthy option. You can replace the strong bread flour with Spelt flour 1:1 if you prefer. Due to the fresh carrots, this bread will stay soft for longer and best if you store it in the fridge if you have it for more than three days.
Enjoy and happy baking!
Healthy Carrot Bread
Tip the flour into a bowl to make a soft dough. Mix in the electronic mixer for 4 minutes on highest setting including all seed you wish to add.
(For fresh yeast, water and yeast must be added separately after 4 minutes mixing, then add the rest)
Put the dough into a warm place until it rises, it should take about an hour. Before filling the dough into the form, mix once again for 1 minute.
Add seeds (eg. sunflower seeds, sesame seeds or else) to decorate the top of the bread before baking.
Fill dough into a floured 1 kg bread tin and bake your bread at 200C for 45-55 mins until golden. Tip out of the tin and tap the base of the loaf. It should sound hollow when fully cooked. If not cooked, put loaf back in the oven out of the tin and test again after 10 mins.
Let the bread cool down for at least 1 hour before cutting.