Multigrain Carrot Bread
This moist and wholesome bread is perfect for everyday eating, and packed with nutrients from healthy seeds and fresh carrots. Get the recipe now on Foodal.
Servings Prep Time
2loaves 35minutes
Cook Time Passive Time
45minutes 280minutes
Servings Prep Time
2loaves 35minutes
Cook Time Passive Time
45minutes 280minutes
  • 1/2cup water
  • 2oz flax seeds
  • 2oz sunflower seeds
  • 2oz pumpkin seeds
  • 9oz carrots
  • 12fl oz carrot juice
  • 2tsp saltplus a pinch
  • Pinch of black pepper(optional)
  • 1tbsp sugar
  • 2oz fresh yeast(approx. 1 ¼ cube)
  • 3oz liquid sourdough starter
  • 12oz all purpose flour
  • 5oz dark rye flour
  • 1/2cup chopped nuts(optional)
  1. Heat the water and pour it over the seeds in a large mixing bowl. Set aside to for about 2 hours, until the seeds have completely absorbed the water.
  2. Meanwhile, peel and shred the carrots. Pour the carrot juice into a pot and bring to a boil with a pinch of salt, pepper, and the sugar. Add the grated carrots and return to a boil. Take off the stove and set aside for 2 hours.
  3. Drain the carrots through a sieve and collect the juice in a large bowl. Gently warm reheat the juice in a saucepan on the stove, then pour into a heat-safe mixing bowl. Dissolve the yeast and sourdough starter in the juice.
  4. Mix in the soaked seeds, both types of flour, and the remaining 2 teaspoons of salt. Knead everything together thoroughly. If you own a stand mixer, knead for approximately 4 minutes on a slow speed with a dough hook, then continue kneading on a higher speed for 6 more minutes.
  5. Gently fold the carrots into the mixture, and the nuts if you are using them. Cover with a clean kitchen towel and let the dough rise for 20 minutes at room temperature.
  6. Grease two loaf pans or line them with parchment paper. Divide the dough in half, and place it in the pans. Cover with a towel and let the dough rise again for 20 minutes.
  7. Preheat the oven to 450°F (230°C). Quickly slide both pans onto the middle rack of the oven and turn the temperature down to 425°F (210°C).
  8. Bake for 40-45 minutes, until golden brown, and a toothpick inserted in the center of each loaf comes out clean.