This rustic carrot, courgette and seeded loaf is the perfect weekend bake.
This loaf recipe is proof enough that bread baking is possible – for anyone and everyone, at any age or level! I engaged the enthusiastic help of my daughter. She did most of the work and thoroughly enjoyed mashing up and kneading this heavy mix with her bare little hands. She also sat beside the oven, patiently guarding her creation, waiting for the transformation. This loaf was a great hit. Enjoyed the most by my daughter, who not only appreciated its crunchy crust but also the efforts of her own handy work. I guess there’s a lesson in there somewhere.
We ate this bread with a smear of butter whilst dunking it in our Broccoli & Blue Cheese Soup.
Rustic Courgette, Carrot & Seeded Loaf
Prep time
Cook time
Total time
Author: Kaylie Kist
Recipe type: Bread
Cuisine: Vegetarian
Ingredients
- 200g Organic white flour
- 100g Organic spelt flour
- 1 Carrot
- 1 Courgette
- 185ml Almond milk
- 50g Walnuts
- 2 tablespoons of sunflower & flax seed + extra for topping
- 1 teaspoon of dried oregano
- 1 teaspoon of baking powder
- 1 Teaspoon of salt
- 1 teaspoon of bicarbonate of Soda
- A pinch of sugar
Instructions
- Heat the oven to 200oc / Gas mark 6
- Mix all the dry ingredients in a large bowl
- Using a julienne slicer, slice the carrot & courgette into ribbons
- Squeeze the excess water out
- Place the slice carrot & courgette into the same bowl as the dry mix
- Make a well in the middle of the mix add the almond milk
- you don't have to knead, it just needs to be mixed through.
- Add the nuts and seeds, mix in
- Transfer the dough to a floured worktop and shape.
- Place into a pre grease loaf tin
- score the top with a sharp knife
- Sprinkle the remaining seeds, and a little extra salt and herbs on the top
- Transfer to the pre heated oven and bake for approx 30 mins
- The loaf should sound hollow when you tap it, so if unsure, carefully tip it out of the tin and tap the base
- If you think it needs a little longer - put it back in the oven for approx 8 minutes longer.
- Let the loaf cool on a wire rack
- Slice and enjoy smeared with butter, hummus, pesto: The possibilities are endless!
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