Friday, 14 October 2011

Carrot & walnut bread


1 carrot, handful of walnuts, 350g plain flour, 150g wholemeal flour, 1 tsp salt, 2 tsp bicarbonate of soda, 300ml Rachel's Organic Greek yoghurt, 125ml milk. 
Serves: 8 Preparation: 2 hours

This is one of my favourite breads - it's light and rich with flavour, makes amazingly crunchy toast and goes absolutely perfectly with my pumpkin soup.

1) Mix the flours together and add the salt and bicarbonate of soda.

2) Grate the carrot and finely dice the walnuts then add in to the flour mix.

3) Stir through the yoghurt and add the milk little by little until a soft, sticky dough is formed.

4) Form a rough ball with the dough and dust with flour. Bake on a baking sheet for 30 minutes or until a good crust has formed which sounds hollow when you tap it.

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