Tuesday, 8 November 2011

Carrot, Coriander & Sunflower Seed Bread

The carrots make this bread taste a little sweeter than a regular bread.  Makes a great sandwich with some strong cheese for example or have it hot and toasted with hoummous.  Also great with my soup recipes.

Carrot, Coriander & Sunflower Seed Bread

1.1/4 tspn fast action dried yeast
250g wholemeal flour
225g strong white flour
2 tspns ground coriander
2 tablespoons sunflower seeds
1.1/2 tspns brown sugar
1.1/4 tspns table salt
30 ml sunflower oil
240 ml water
200g grated carrot

This recipe is for use in breadmaker, using a quick bake wholemeal setting.  Add the ingredients to the pan in the usual order specified by your breadmaker.  Treat the carrot as a liquid ingredient and add it at the same time as the water.  You may notice that the dough will seem a little stiffer than usual as some of the water required for the dough will be taken from the carrot.  It should, however, still form a reasonably elastic ball of dough.

Approx Nutritional Values per Slice (Based on 14 slices per loaf)
CaloriesFatSat FatProteinCarbsSugar
146 Kj3.40.45.623.11.2


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