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!

ingredients….

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)

method….

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.

make a well in the centre and pour in the plant milk. mix together using a spatula ensuring not to overwork the mixture.

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!

 

 

 

 

 

8 responses to “Carrot, Walnut & Mixed Seed Bread”

  1. Kate says:

    I’m here just because of your youtube channel and I absolutely love your style and it’s really nice to see that there’s more and more sites where I can get inspiration for my diet 😉 I guess I know now what I’m gonna bake tomorrow!

  2. […] Posted on Sunday, January 6, 2013 · Leave a Comment  carrot & walnut mixed seed bread […]

  3. Alex Churton says:

    Does this recipe work with any other types of flour other than white? Ps. Your photograph/recipes are stunning, thank you x

    • peasoupeats says:

      I’m fairly certain it would work with other types of flour but I recommend using a blend if you’re going to do so – so half white, half wholemeal etc. Wholemeal can be tricky so I would avoid using 100% wholemeal. Thanks for the very kind comment!

  4. Holly Radford says:

    Uh-oh, just made this and have eaten most of it already straight out of the oven! Made it with gluten-free flour and it’s delicious! Thanks for sharing. x

  5. Becca says:

    Mmmmm, this is delicious!! I’d never have thought of using grated carrot in bread, I’ve made this twice with spelt flour and both times it came out very well and I had some straight away. Thank you 🙂

    • peasoupeats says:

      That’s awesome Becca, I’m delighted you liked it! There’s actually a new and improved version of this bread recipe in the book, which I hope you will equally love:)

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