| Prep Time | 20 minutes |
| Cook Time | 55 minutes |
| Passive Time | 60 minutes |
| Servings |
loaf
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Ingredients
- 450 gr Strong white bread flour
- 250 gr Carrots, peeled and grated
- 1 sachet Dried yeast (or 1/2 cube of fresh yeast)
- 200 ml Tepid water
- 100 gr Natural yoghurt
- 120 gr Mixed seeds and nuts
- 2 tsp Salt
- 1.5 tsp Italian mixed herbs
- 20 gr Balsamic vinegar
Ingredients
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Instructions
- 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.
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