Monday 28 June 2010


Walnut Raisin Carrot Bread/Valnød Rosin Gulerod Brød/核桃葡萄干胡萝卜面包[hé táo pú táo gān hú luó bo miàn bāo]

Here is my walnut raisin carrot bread (baked for the first time on 25.4.2010)

- 20 g yeast
- 250 ml buttermilk (optional)
- 600 ml cold water (if using buttermilk, reduce the proportion of water accordingly)
- 600 g Graham flour
- 2 TBS olive oil
- 150 g raisins
- 100 g walnuts
- 4 grated carrots (optional)
- 100 g spelt flakes (optional)
- 75 g ground flax seeds (optional)
- 50 g wheat germ (optional)
- 1.5 tsp salt (optional)
- 1 egg white or 50 ml milk (optional for glazing)

1. Mix water and yeast together in a mixing bowl.

2. Stir in carrots, walnuts, raisins, flax seeds, spelt flakes, wheat germ, graham flour and olive oil.

3. Knead it well into dough by hand or using a hand-mixer and leave it overnight (or at least 8 hours) in the fridge.

4. On a baking tray lay with baking paper, use half of the dough to form buns by using a spoon (can make about 24 buns) and the other half of the dough to form into a bread. Then cut a slit in the middle of the bread with a sharp knife.

5. Brush the bread and buns with milk or egg white and sprinkle them with the spelt flakes (optional)

6. Place the tray in the middle of a pre-warmed oven and bake for 12-15 mins. for the buns and 50 min. for the bread at 200°C in a pre-warmed oven.


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