If you like pastries, and especially their healthier versions, which, in addition to the traditional crunchy crust and soft inside, will also bring you health benefits, then don’t stop reading! Prepare the necessary ingredients and bake delicious carrot bread with pumpkin seeds, and enjoy an amazing gastronomic bomb! Let’s start!
- 400 g flour of your choice (we used all-purpose flour)
- 300 ml water
- 200 g carrots (approx. 2 larger pieces)
- 150 g rye flour
- 100 g chopped pumpkin seeds
- 30 g xylitol
- 20 g extra virgin olive oil
- 1 tbsp of active dried yeast
- 10 g salt
- olive oil cooking spray
To finish the bread, we need:
- 30 g pumpkin seeds
- splash of lukewarm water
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Start by thoroughly mixing water, yeast, olive oil and xylitol using a food processor or, if you do not have it, by hand. Then add both types of flour, salt, seeds, carrots cut into small pieces and knead everything into the dough. Let the dough rise in a warm place for at least 1-2 hours in a bowl covered with a cloth. The dough should double in size. Preheat the oven to approx. 200-220 ℃.
Tip the bread upside down onto a generously floured surface, remove from the mixing bowl and knead the dough with your hands for the last time. Place dough into the loaf pan lined with baking paper and gently sprayed with olive oil cooking spray. Before placing it in the oven, brush the top of the bread with some lukewarm water and sprinkle with pumpkin seeds. Cover for another 10 minutes, then place in the oven. Bake for 10 minutes at 220 ℃, then lower the temperature to 180/200 ℃ and bake for another 20-25 minutes. After baking, let the bread cool completely. Serve with a favourite side dish and enjoy!
|Nutrition values of 1 slice (20 slices in total)|
We believe that you will prepare this recipe for carrot bread with pumpkin seeds soon, and it will definitely not be the last time! If you are as excited about this recipe as we are, we will be happy if you could support it by sharing.