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Whole Wheat-Carrot Bread

Fat.Freedom's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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