Carrot and Coriander Bread

This bread is because CARROTS. They are everywhere, really cheap and here in Norway they are often sold in huge 1,5kg bags so I always end up getting stuck with lots of carrots.



1/2 cup or 100ml lukewarm water

1/2 cup or 100ml milk

100g or medium carrot grated

3 Tbsp canola (rapeseed) oil

3 Tbsp honey

1 1/2 tsp salt

1 tsp ground coriander seeds

1/3 cup sunflower seeds

2 1/4 cup white flour

1 1/2 cup wholewheat flour

2 1/4 tsp dry instant yeast




Put ingredients in your bread machine in order suggested by manufacturer’s instructions. Set for wholewheat program, large (if you have that option.) My bread machine heats the ingredients up a little bit first to avoid mixing fridge-cold milk with yeast. That’s an awesome feature but if you don’t have that just make sure the mixture of milk and water end up being tepid/lukewarm.

This bread freezes very well. I pop half of it into the freezer as soon as it cools down and take it out again once we’re done with the first half. It’s wonderfully full-bodied and moist.



© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.


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