Carrot bread with sunflower seeds

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Dissolve yeast in 300 ml of lukewarm water. Knead the baking mix and yeast liquid with the dough hooks of the hand mixer to a smooth dough. Dust the dough with flour and let it rise covered in a warm place for about 30 minutes. In the meantime peel, wash and grate the carrot. Knead carrot and 50 g sunflower seeds into the yeast dough. Grease a box form (26 cm long; 1 1/2 litres capacity) and dust with flour.

2. 2

   Shape the dough into a 26 cm long loaf and place it in the box mould. Cut the dough surface lengthwise and sprinkle with 20 g sunflower seeds. Cover and leave to rise for another 50 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. Remove from the oven and let it cool down on a cake rack

Nutrition Facts

KCAL
90 kcal

CARBS
14 g

FATS
2 g

PROTEINS
3 g