Carrot & Hazelnut Loaf

Carrot & Hazelnut Loaf

Carrot & Hazelnut Loaf

 

It really is easy to make a different kind of bread every time. In this one, the hazelnuts create most of the flavour and the carrots the colour :-)

◊    3 cups of organic white spelt flour (or a mixture of wholemeal and white; wholemeal is healthier and tastes beautiful too, it just rises a little less)
◊    3 tsp of dry yeast
◊    1.5 tsp of Himalayan rock salt
◊    2 tbsp of minced garlic
◊    1/2 cup of hazelnuts, crushed
◊    +/- 1/2 cup of carrot juice, add warm water to make about 3/4 to 7/8 cup of fluids
◊    3 tbsp of olive oil

Actions and directions:

– add all dry ingredients to food processor, pulse a few times to mix
– with machine running, slowly add oil and then the water
– you want the dough to form a ball, it is fine if it is a little sticky
– let the dough rest and rise (either in a baking tin or not, depending on what shape you want) in a warmish spot under a towel, about 45 minutes
– heat oven to 200C and when hot, bake the bread for 40 minutes – to check if it is done, tap it with a knife, it should sound hollow

Let the bread sit and cool down a little before you slice it (in other words: hide it 😉 ).

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