Carrot, Walnut & Mixed Seed Bread
Wow, it’s been a loooooong time since I did one of these posts, i.e. a recipe post with about a gazillion accompanying photos….too many? Ah, who cares, I had fun and what’s a a gazillion photos between friends, eh!
I should say from the get go that I am not a baker. So NOT a baker, especially a bread maker – the kneading, the waiting, the hoping for it to rise….not my bag.
I like a no knead bread. A cheat, if you like. No yeast, no covering with tea towels, returning to the bowl, giving it another knead before returning it to the blah, blah, blah, like I said, so NOT my bag.
Maybe I’m a lazy baker. In fact, I know I am. But that’s fine. It means we’ve got bread on the table in 40minutes. Oh yeah, I ain’t kidding, forty goddamn minutes people! Now THAT is my kind of bread making. No fuss, no worrying, no painstaking waiting, crippling (okay, I exaggerate) kneading. Bish, bash, bosh, on the table, in my belly. Yeow!
2 cups white flour
1 tsp baking powder
3/4 tsp bicarbonate of soda
1/2 tsp good quality sea salt
1 tsp herbes de provence
2 large carrots grated
1/4 cup roughly chopped walnuts
2 tbsp mixed seeds
3/4 cup plant milk (i used 1/2 soya & 1/2 almond)
pre-heat oven to 200 degrees celsius
mix the dry ingredients in a large bowl. squeeze the carrots to remove any excess liquid, add to bowl and thoroughly combine. stir through the seeds and walnuts.
flour a clean surface and baking tray. turn the mixture out onto the floured surface and shape. transfer the dough to the baking tray, score the top with a sharp, floured knife. Sprinkle over a little more sea salt, herbs and seeds. lightly dust with some flour.
bake for 30 minutes or until it sounds hollow when you tap the bottom. allow to cool for a few minutes before slicing.
fabulous spread with hummus!