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Carrot bread with walnuts

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Ingredients for 1 servings:

  • 250 g carrot(s)
  • 60 g water
  • 2 tbsp oil
  • 270 g water
  • 500 g spelt flour (wholemeal)
  • 100 g rye flour (wholemeal)
  • 5 g dry yeast
  • 12 g salt
  • 1 tbsp spice mix (bread spice such as mixed anise, fennel, caraway)
  • 60 g walnuts, crushed

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

approx. 1100 g – for the BBA

Peel and chop the carrots. Cook them with 60g of water and the oil until soft. Then mash them and let them cool briefly. Fill the BBA with the remaining water and the carrot puree. Add the two types of flour, the dried yeast, salt, bread seasoning, and the chopped walnuts. Now select a normal program for a 1000g – 1350g loaf and let the BBA do the rest.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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