This is my first entry into the Fresh from the Oven challenge which encourages bakers to test their boundaries and venture into new recipes one loaf at a time. This month the challenge was set by Sally of My Custard Pie who wanted to assist vegetable growers with the over abundance of vegetables in their season by using them in bread. She made some gorgeous looking courgette cluster rolls and whilst I was tempted to give them a go I was suffering with an abundance of carrots in my vegetable rack. Normally these would be transformed into my infamous carrot cake but I thought I’d try a bread with carrot.
After a quick google I found this recipe on the ever faithful BBC GoodFood site.
Carrot & Walnut Bread
350g plain flour
150g wholemeal flour,
2 tsp bicarbonate of soda,
150g carrots, peeled and grated,
handful of walnuts, toasted and chopped
300ml low fat Greek yoghurt
125ml semi-skimmed milk
Pre-heat the oven to 230C. Mix the flours, salt and bicarbonate of soda, then stir in the carrot, walnuts, yoghurt and enough of the milk to make it a soft, quite sticky, dough.
Tip onto a floured surface and form a flat ball, put on a baking sheet, slash the top and bake for 30 minutes until risen and cooked. Listen for the hollow sound as you tap it.
Thanks to Sally for hosting this months challenge and I’m sure I’ll be back next month.
Hasta la proxima / until next time