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Carrot Wheat Bread

Diet.Chef's picture
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄3 Cup (5.33 tbs) (About 110)
  Milk 2 Cup (32 tbs) (At Room Temperature)
  Butter/Margarine 5 Tablespoon, melted
  Salt 2 Teaspoon
  Honey 1⁄2 Cup (8 tbs)
  Whole wheat flour 6 1⁄2 Cup (104 tbs) (Unsifted)
  Shredded carrot 1 Cup (16 tbs)
  Raisins 1 Cup (16 tbs)

In a large bowl, dissolve yeast in water.
Add milk, 3 tablespoons of the butter, salt, and honey.
Gradually beat in 5 cups of the flour to make a soft dough; stir in carrot and raisins.
Turn dough out onto well-floured board (use about 3/4 cup); knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 3 hours).
Punch dough down, knead briefly on a lightly floured board to release air, and divide in half.
Shape each into a smooth, round loaf.
Place each loaf on a greased baking sheet.
Cover and let rise until almost doubled (about 1 hour).
Brush tops with remaining 2 tablespoons butter.
Bake in a 350° oven for about 30 minutes or until loaves are browned and sound hollow when tapped.
Let cool on racks.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4774 Calories from Fat 815

% Daily Value*

Total Fat 93 g143.4%

Saturated Fat 49.9 g249.6%

Trans Fat 0 g

Cholesterol 206.5 mg68.8%

Sodium 4248.7 mg177%

Total Carbohydrates 923 g307.8%

Dietary Fiber 117.4 g469.7%

Sugars 264.2 g

Protein 144 g288.2%

Vitamin A 553.4% Vitamin C 23.1%

Calcium 97.9% Iron 221.8%

*Based on a 2000 Calorie diet

Carrot Wheat Bread Recipe