This whole grain carrot bread is full of delicious, healthy ingredients, is easy to make and is still moist and soft even on the third day! It tastes amazing with any kind of topping.
This bread has an incredibly delicious, full flavor and a great texture due to the many seeds and grains. It is made very simple and fits both for sweet breakfast, as well as for savory toppings.
With these tips and tricks it will turn out perfectly:
- Soak both the sunflower seeds, but especially the grains (either spelt or wheat) in cold water for at least 18 hours, or at best even 24 hours. They will soften and give a wonderful texture to the finished bread.
- All breads that contain rye flour need some sourdough. The sourdough is what makes the rye “bakeable” and also more digestible. Just 1-2 tablespoons of it is enough already. You can use your own sourdough starter or get some at your local supermarket or bakery.
- Bake the bread with steam! I tried in the cast iron pot and also on the baking sheet, on which I put a heat-resistant container filled with water next to the loaf.
The carrot seed bread almost gets better, in my opinion, when baked directly on the baking sheet. The grated carrots and soaked grains are so moist already that the bread just needs some steam “from the outside” during baking to get a crispy crust.
- I can HIGHLY recommend a baking thermometer. I don’t bake bread without it anymore! That way I’m always certain that the bread is baked through, or that I’m not overbaking it and making it dry. This carrot seed bread should reach a core temperature of 95-96°C / 203-205°F.
- Be patient and cut the bread AFTER it’s cool. Otherwise it will be sticky and crumbly. It will be hard to wait. I get it. Especially if the whole room is filled with the BEST smell of freshly baked bread. But it’s worth it. 🙂
That’s it already! You see, it’s really uncomplicated to make and so, so good! The carrots and grains make this bread very moist. Even after three days!
Here’s some more yummy baked goods for you: