Carrot and Flaxseed Bread

Baked with dark malt beer	Baked with water

Hearty, flavourful, with a hint of natural sweetness from grated carrots and a crispy crust, this flaxseed bread is packed with loads of fiber-rich organic brown flaxseeds, tasty and something you can really enjoy and feel good about it. The bread turned out deep golden and nutty with a moist and tender crumb - simply perfect for your breakfast, afternoon sandwich, or a hearty midnight smear of nut butter. I baked the bread with both German dark malt beer and water, but you certainly can use other types of beer or a mix of beer and water.


200 g Carrots, peeled and coarsely grated 7 g Dried yeast 300 ml Dark malt beer (or water), at room temperature 350 g Bread flour or plain flour 150 g Wholemeal flour (regular wheat or spelt) 80 g Organic brown flaxseeds 20 ml Olive oil 10 g Sea salt

Trim, peel and coarsely grate the carrots. Dissolve the yeast in beer or water in a bowl.
In the bowl of your stand mixer, add the flours with the flaxseeds and carrots. Add the yeast mixture, olive oil and salt, then knead everything thoroughly for 5-8 minutes until you have a smooth dough. Cover and leave to rest for 1-2 hour until it has doubled in volumn.
Place the dough on a lightly floured work surface. Fold the sides tightly towards the centre, turn the dough over and shape it into a tight round or an oval. Place shaped dough, seam-side down, in a floured proving basket. Cover and leave to rest for about an hour.
Place a large casserole with a lid in the oven. Preheat the oven to 250C/480F.
Carefully turn the dough out onto a piece of baking paper. Open the oven and remove the lid of the casserole, then carefully lower the dough into the casserole. Cover it and bake for 20 minutes. Remove the lid and bake the bread for a further 25-30 minutes at 200C/400F until deep golden and crusty. Leave to cool completely on a wire rack before slicing. If you don’t have a casserole, just bake the bread on a parchment paper-lined baking tray (or directly on a baking stone) with a tray of water at the bottom of the oven.

25 comments:

Tom 10/4/26 00:53: ...Angie I come up with exciting ways to use carrots!
J.P. Alexander 10/4/26 00:58: Gracias por la receta. Te mando un beso.
Linda's Relaxing Lair 10/4/26 01:19: This looks delicious 😋 and wholesome.
Brian's Home Blog 10/4/26 01:39: That bread sure is pretty and I'm sure delicious too!
Garfield 10/4/26 02:00: Onde houver chocolate, sempre haverá a vontade de comê-lo. rsrsrsrs

Nova tirinha publicada. 😺

Abraços 🐾 Garfield Tirinhas Oficial.
Anonymous 10/4/26 02:44: Looks good-Christine cmlk79.blogspot.com
Raymund | angsarap.net 10/4/26 04:29: This loaf looks incredible, Angie that deep golden crust and the nutty, moist crumb are exactly what I want in a hearty bread. As usual, all the breads you make looks perfect
Grace 10/4/26 05:19: Dear Angie; Qué rico! Fácil de hacer y deliciosa propuesta.
Seguro que lo haré cuando pueda recuperarme y volver a mi vida normal.
Voy bien con la rehabilitación. Lenta pero segura.
Un gran abrazo.
Grace.
Tandy (Lavender and Lime) 10/4/26 05:38: I like the idea of using the dark beer!
Anne in the kitchen 10/4/26 06:41: I have to agree totally with Raymond!
Margaret D 10/4/26 07:07: Something different, beer and carrot.
Happy Retiree's Kitchen 10/4/26 08:37: The loaf with the dark beer looks so hearty and healthy:) Beautiful photos.
Maria Grazia Ferrarazzo Maineri 10/4/26 08:58: What a precious bread, Angie! I love it!
David M. Gascoigne, 10/4/26 11:37: I had carrots with my dinner last night and flax seed on my cereal this morning. Now I just need to put them together! The bread looks wonderful.
Kathylorraine 10/4/26 12:09: What a gorgeous looking loaf of bread. before I found out I had celiac back in the 1980's I really enjoyed making all of our bread-it was always so fun. Happy Friday and weekend.
eileeninmd 10/4/26 13:40: Hello, Angie
Your bread looks delicious! Thanks for sharing another great recipe.
Take care, happy Friday! Have a great weekend.
Lola Martínez 10/4/26 13:50: Menudo aspecto presenta ese pan, una delicia de miga y sabor.
My name is Erika. 10/4/26 14:49: I wonder why I've never seen anyone put shredded carrots into bread. What a fabulous idea! Your bread looks really tasty too.
DEZMOND 10/4/26 16:06: What? You eat at midnight? LOL
Looks very beautiful and I bet it was heavenly soft und fragrant. I will make some overnight soaked millet bread tomorrow morning to have for dinner during the weekend, it is Orthodox Easter here.
Veronica Lee 10/4/26 17:08: So beautiful and wholesome 🥖
Absolutely irresistible. 😋
Pam 10/4/26 17:48: Queen baker! Another gorgeous loaf/
Bill 10/4/26 19:03: A nice looking loaf, thanks Angie.
David Scott Allen 11/4/26 00:24: Your breads are always such an inspiration, Angie!
Ananka 11/4/26 10:53: That looks really good :-D
Lowcarb team member 13/4/26 00:47: Does look good Angie, many thanks for sharing the recipe.

All the best Jan