Gluten-Free Carrot Bread
Marie Skogström- 1
- 30 min
- 1 hour 40 minutes
A moist and delicious bread that stays fresh for a couple of days. When baking bread with gluten-free mixes, it’s easy for the bread to turn out dry. It’s therefore a good idea to mix in something like grated carrots into the dough—this makes the bread a little moister and “a little healthier.”
3.37/5
432 VotesHere's how:
-
1
Heat the water and oil to about 25 °C and stir in the yeast. Add the dill seeds, carrots, coarse mix, rolled oats, and salt. Knead into a smooth dough for a couple of minutes.
-
2
Grease a baking pan (about 1.5–2 L) with oil and sunflower seeds, saving a few seeds for the top. Pour the batter into the pan, cover, and let rise for about 30 minutes. Preheat the oven to 250°C.
-
3
Bake for about 35 minutes.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 400 g (4 dl) water
- 45 g (0.5 dl) oil + extra for the pan
- 3 g (2 tsp) dill seeds
- 2 dl carrots, coarsely grated
- 500 g (about 1 package) Semper Coarse Mix
- 52 g (1.5 dl) rolled oats
- 6 g (1 tsp) salt
- 75 g (1 dl) sunflower seeds
Topping
- sunflower seeds
The recipe comes from
kronjast.se
