Carrot bread

Ingredients for 1 servings:

• 140 g carrot(s)
• 50 g sunflower seeds
• 50 g sesame seeds
• 50 g edible bran (wheat bran)
• 50 g flaxseed
• 50 g almond(s), ground
• 1 tsp herb salt and 1 tsp Italian herbs
• 1 tbsp sugar
• 2 sachets of dry yeast and 100 g gluten (wheat gluten)
• 250 ml water
• 1 dash of olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Low-carb

I always mix my bread in the food processor; I’ve had the best experiences with it. Simply add all the ingredients one after the other to the food processor and insert the chopping blade to knead. You can of course do this by hand too, but it’s much easier with the machine. Grate the carrots in the machine using the fine grater, leave them in the blender and then insert the blade. Add the sunflower seeds, flax seeds, sesame seeds and wheat bran and chop finely. Add the almonds, herb salt, Italian herbs, sugar, dried yeast and gluten. Gradually add up to 250 ml of warm water until the dough forms into a ball and is slightly sticky. Then add a dash of olive oil. I always heat the oven to high for 5 minutes, then turn it off completely and let the bread rise in the residual heat. I find this works best. Then bake at 160 degrees Celsius for 45 minutes. According to my calculations, 3 slices of bread weigh around 100 g = 6 carbs. The whole loaf weighed 650 g.