A bread that is soft and moist on the inside and has a crispy crust on the outside – this is exactly what the carrot wholegrain bread is for which we present the recipe today. The great thing is that it tastes really good and can be prepared very quickly and easily. And such a delicious wholegrain carrot bread is not only suitable for breakfast or as a snack in the evening, but also as a snack between meals or to take away. You can eat and enjoy it both sweet (for example with nutmeg or jam) and spicy (for example with homemade spreads made from beans or chickpeas). And not only the carrots and sunflower seeds provide the body with important vitamins, minerals and phytochemicals. Whole grain flour also contains many valuable substances that can have a beneficial effect on health. You can read more about this on our Salzburg Grain Mill Blog >>


Köstliches Karotten-Vollkornbrot

  • 500 g wholemeal flour (organic spelt and/or organic wheat freshly ground with your Salzburg grain mill)
  • 2 tsp salt
  • 1-2 teaspoons bread spice
  • 1 package dry yeast (optionally of course with fresh yeast)
  • 60 g sunflower seeds
  • 200 g carrots
  • 300-350 ml water
  • topping: sunflower seeds, pumpkin seeds, etc.

Delicious carrot wholegrain bread: Preparation

First wash and coarsely grate the carrots. Then mix the wholemeal flour, salt, bread spice, sunflower seeds and the dried yeast, then add the grated carrots. Then add the water, which is mixed with the remaining ingredients to form a dough. The dough should now rise for at least half an hour. While the oven is preheating to 200°C circulating air, the dough is placed in a slightly oiled box form where it can rise for a few more minutes and be sprinkled with sunflower seeds, pumpkin seeds or similar. The carrot wholemeal bread is now baked at 200°C for 30 minutes and then further at 150°C for 10 minutes. Take the bread out of the oven, let it cool down and enjoy!

This was: Delicious carrot wholegrain bread