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Whole Wheat-Carrot Bread

Fat.Freedom's picture
  Whole wheat flour 5 Cup (80 tbs)
  Unbleached flour 2 Cup (32 tbs)
  Dry yeast 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Skim milk 2 Cup (32 tbs)
  Water 1⁄2 Cup (8 tbs)
  Oil 1⁄4 Cup (4 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Carrot 1 Cup (16 tbs), grated

1. Combine flours, dry yeast, and salt in a large mixing bowl.
2. Heat milk, water, oil, and honey until very warm (120°).
3. Add liquid gradually to flour mixture. Beat with an electric mixer for 3 minutes.
4. Stir in grated carrots and enough flour to make a soft dough.
5. Allow dough to rest for 10 minutes on a floured surface. Knead until smooth and elastic. Cover; let rise until double in bulk, about 1 hour.
6. Punch down. Divide in half. Shape into 2 round loaves or place into 2 non stick loaf pans. Cover; let rise until, double in bulk, about 30 minutes.
7. Bake at 375° for 40 to 45 minutes. Cool before slicing.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4165 Calories from Fat 644

% Daily Value*

Total Fat 74 g113.3%

Saturated Fat 10.6 g53%

Trans Fat 0 g

Cholesterol 9.3 mg3.1%

Sodium 1344.5 mg56%

Total Carbohydrates 779 g259.8%

Dietary Fiber 92.4 g369.7%

Sugars 94.7 g

Protein 138 g276%

Vitamin A 429.5% Vitamin C 21%

Calcium 88.6% Iron 223.9%

*Based on a 2000 Calorie diet

Whole Wheat-Carrot Bread Recipe