Carrot and Poppy Seed Bread

This superb healthy bread made with carrots is perfect for breakfast or lunch.

Ingredients make 1 loaf

300 g white bread flour

260 g wholemeal flour

1 tsp salt (6g)

1 tbls brown sugar

1 tbls poppy seeds

1 sachet dried yeast (8g)

150 g shredded carrots

325 ml buttermilk

40 g melted butter or walnut oil

Method

Place flours, salt, sugar, poppy seeds and yeast in a mixing bowl and mix evenly. Add buttermilk, butter and shredded carrots to the flour mix and combine to form a dough. Dust the work surface with flour and turn the dough out. Knead the dough for approx. 5 minutes until smooth and elastic. Place the dough back into the bowl and cover with cling wrap. Allow resting for approx. 90 minutes or until double in size. Spray a bread tin with cooking spray. Place the dough on a lightly floured table and form into a log shape. Place the log in the greased bread tin and cover with a tea towel. Allow proofing for approx. 90 minutes. Preheat oven to 200ºC normal bake. Slightly cut the dough down the middle on top and bake in the oven for approx. 40 minutes. Remove bread from the tin and place loaf on a wire rack. Allow cooling for at least 15 minutes before cutting.

Note: You can also add other seeds to the dough such as flax or sesame.