thermomix carrot and seed bread

Carrot and Seed Bread

No Ratings So Far
Prep Time: 2 hours 20 minutes
Cook Time: 35 minutes
Total Time: 2 hours 55 minutes

This Carrot and Seed Bread is the perfect sandwich base for the whole family. It's very easy to prepare using the Thermomix and contains rye flour for added flavour. If you are looking for an easy bread to prepare, then this carrot and seed bread is just perfect for you. 

After the success of my Poppyseed bread in my book Practice Mix Perfect and some very happy people who were super satisfied with the results, I have decided to adapt the recipe slightly to make a new version of a wholesome and tasty bread. It is so juicy and your kids will not notice that there is some added veg in the bread so it's a win win for the veggie mission!

Ingredients

Bread

  • 200 g carrots approx 2 large carrots, in small chunks
  • 300 g water
  • 1 Tbsp dry active yeast or 30g fresh yeast
  • 20 g extra virgin olive oil
  • 20 g raw cane sugar
  • 400 g strong white bread flour + extra for dusting
  • 150 g rye flour
  • 10 g sea salt
  • 100 g mixed seeds pumpkin and sunflower

Topping

  • splash of lukewarm water
  • 30 g mixed seeds pumpkin, poppy, sunflower
  • 3-4 ice cubes

Instructions

  1. Place the carrots in the mixing bowl. Chop 3 Sec. / Speed 5. Remove and transfer into a small bowl. Set aside,
  2. Add the water, yeast, olive oil and cane sugar to the mixing bowl. Warm 2 Min. / 37°C / Speed 2.5. Pour over the strong white bread flour, rye flour, salt, mixed seeds and chopped carrots. Knead 2 Min. / Kneading Function. Leave to rise in the bowl covered with the lid for 1-2 hours until doubled in size.
  3. Preheat the oven to 220°C / 200°C Fan / Gas Mark 8. Line a large rectangular baking tray with greaseproof paper. Set aside.
  4. Tip the bread upside down onto a generously floured surface. Remove from the mixing bowl. Spread the dough into a large rectangle about 3cm thick and 25cm long. You might have to dust the top of the dough with flour as well as it might be a little sticky. 

    Fold the two ends about 4cm in and then roll up the dough lengthways starting with the long end closest to you. This will ensure you have a tight roll that will hold its shape when baking. 

    Carefully lift onto a baking tray lined with greaseproof paper and brush the top with some lukewarm water using a pastry brush. Sprinkle with the mixed seeds and, with a sharp serrated knife, score the bread 4 times in a very quick movement. 

    Cover for another 10 minutes, then place in the oven. Put the ice cubes in the bottom of the oven, close the door and leave to bake for 10 minutes. Then turn down the oven to 200°C / 180°C Fan / Gas Mark 6 and bake for another 20–25 minutes until it sounds hollow when tapped.

  5. Remove and leave to cool on a wire cooling rack until cooled completely. Enjoy!

Recipe Notes

Check out my YouTube channel. Here's my video showing you how to make my delicious artisan bread

Nutrition Facts
Carrot and Seed Bread
Amount Per Serving
Calories 3071 Calories from Fat 846
% Daily Value*
Total Fat 94g 145%
Saturated Fat 15g 75%
Sodium 4058mg 169%
Potassium 2767mg 79%
Total Carbohydrates 461g 154%
Dietary Fiber 43g 172%
Sugars 34g
Protein 110g 220%
Vitamin A 668.2%
Vitamin C 16.6%
Calcium 22.2%
Iron 109.7%
* Percent Daily Values are based on a 2000 calorie diet.

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8 Comments

  1. Dee on August 3, 2017 at 7:44 am

    Looks great and will try this.

  2. Dee on August 3, 2017 at 7:45 am

    Looks great and wfdill try this.

  3. betty on January 30, 2018 at 3:36 am

    at the end is the bread naturally yellowish in colour?

    • admin admin on January 31, 2018 at 5:43 pm

      I would say because of the carrots and the carotin in them it could be. Very normal 🙂 x

  4. Chris on March 21, 2018 at 6:51 am

    Can I use more rye flour and less white flour?

    • admin admin on April 23, 2018 at 7:24 am

      You can do up to 30% I would say. Rye makes the mixture a lot more sticky and will make the crumb inside very small and fine. If that is ok with you then go for it 🙂

  5. KD on March 25, 2018 at 2:02 am

    Hi! can I use only bread flour for this recipe?

    • admin admin on April 23, 2018 at 7:25 am

      Yes only that 🙂

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