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You are here: Home / Recipes / Root Vegetable Bread Loaf Recipe

Root Vegetable Bread Loaf Recipe

Published on October 17, 2017 by Helen Best-Shaw 62 Comments
Last Updated on October 31, 2021

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Root vegetable bread; here made with carrot and parsnip, a great winter loaf.

Enjoy a helping of extra veg in our easy to make root vegetable loaf. A great winter loaf which is delicious with soup or ideal for sandwiches. 

Root vegetable bread; here made with carrot and parsnip, a great winter loaf.

This root vegetable bread loaf is perfect for autumn, sandwiches and served spread with butter to accompany a bowl of soup. We usually bake sourdough boules but sometimes life gets in the way and we forget to start the sourdough the day before we want to bake. This is a great alternative. 

This yeasted vegetable bread is ideal for using up the last of your root vegetables from the bottom of the salad crisper.  The crumb is dense, but moist and soft making it ideal to slice thinly for sandwiches.

The first iteration of this recipe was prompted by the contents of the local veg box co-op we supported. During the winter months, the weekly box was long on root vegetables of all varieties including carrots, parsnips, turnips and swedes. We really appreciated that the box scheme focused on economical, low food miles vegetables in season. It prompted plenty of inventiveness about new things to do with root vegetables. This root vegetable bread is one result. Sadly, the fruit and veg co-op is no more, but its spirit lives on whenever we bake this bread.

Root vegetable bread, A delicious loaf with a hint of savoury flavour.

We used carrots and parsnips, but the recipe will work with a mix of any of carrots, parsnips, swede or turnips. Use a good strong bread flour. You need a flour with lots of gluten to make a well-developed dough to support the grated vegetables.

We prefer a Canadian bread flour, and made a wet dough, with 75% of the weight of flour in liquid.  A wetter dough will give a light, open crumb, rather than dense loaf resulting from the extra ingredients, and the milk both helps the loaf rise and makes it softer.  This worked well, with the resulting loaf being neither heavy or dense. My final tip is to make sure that the vegetables have been grated finely.

The high hydration does mean that the dough doesn’t come together as quickly or as fully as one without the root vegetables. Hand kneading isn’t the tidiest process, but the end results are worth it. If you do have a stand mixer, this bread is a perfect candidate for the kneading hook, to avoid some of the stickiness.

Root vegetable bread, perfect when served with hearty soup.

Don’t worry if you think the finished loaf will be overwhelmed by the vegetables. There’s a hint of both sweetness and a savouriness, but no more than a hint. It’s a great loaf for slicing thin for sandwiches, or  with a bowl of homemade soup – slather on the butter and enjoy. Another great way to enjoy it is with a blob of my carrot jam.

Everything You Need To Know

  • The Best Ways to Grease Bread Tins
  • More Easy Bread Recipes
  • Carrot and Parsnip Bread Loaf
    • Ingredients
    • Instructions
    • Notes

The Best Ways to Grease Bread Tins

I now always use butter to grease loaf tins. which I find much more effective than oil, which runs down the tin. Using a solid fat like butter means this doesn’t happen, and the loaf is far less likely to stick. If it doesn’t come out with a couple of shakes, run the tin under the cold tap and that should do it.

Looking for more recipes using root vegetables? Make my delicious Easy Roast Swede (Roast Rutabaga)

More Easy Bread Recipes

If you love this try some more bread recipes

  • No yeast bread
  • No knead sourdough
  • Yogurt Bread
  • Muesli Bread
  • More bread recipes

And to go on your bread!

  • Homemade butter
  • Plum Jam 
  • Mixed Berry Jam
  • Blackberry jam
  • other easy jam recipes
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Root vegetable bread; here made with carrot and parsnip, a great winter loaf.
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4.93 from 26 votes

Carrot and Parsnip Bread Loaf

A moist, flavoursome bread loaf with added carrots and parsnips to get you on your way to 5 a day!  A dense but soft crumb makes it this egg free bread ideal for sandwiches.
Servings: 12 slices (1 medium loaf)
Author: Helen Best-Shaw
Prep Time2 hrs
Cook Time40 mins
Total Time2 hrs 40 mins
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Ingredients

  • 100 ml milk
  • 145 ml water (lukewarm)
  • 1 tsp yeast
  • 2 tbs oil (rapeseed or similar)
  • 200 g strong white bread flour
  • 150 g strong brown bread flour
  • 140 g grated root vegetables (Grated finely. I used a mix of carrot and parsnip and swede.)
  • 1 tsp salt
  • 1 tsp butter (to grease bread tin)

Instructions

  • Add the yeast to water and milk and whisk in until dissolved. Add the remaining ingredients and bring together to a rough and shaggy dough.
  • Knead the dough for about 10 minutes until stretchy and pliable. Place the dough back in the bowl, and cover.
  • Allow to rise for hour or so, until light and puffy, and doubled in size.
  • Knock back and form into a loaf shape. Transfer to a greased loaf tin, cover, and leave to proof, for another hour or so.
  • Bake at 200°C/Gas mark 6 for 40 minutes. It's done when it sounds hollow when tapped on the bottom.

Notes

  • Freezes well.
  • This recipe is 4 Weight Watchers Smart Points per portion
  • Use up leftover leaven in our leftover sourdough leaven loaf
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Carrot and Parsnip Bread Loaf
Amount Per Serving
Calories 141 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 199mg9%
Potassium 88mg3%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 15IU0%
Vitamin C 2mg2%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Bread
Cuisine: Bread
Keyword: Bread, root vegetable loaf
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This would be delicious with a side of our slow cooker red cabbage for a winter boost of extra vegetables!

Festive spiced slow cooked red cabbage served in a bowl

This was the first time we made this loaf; way back in March 2012, as tasty then as it is now. Our photography has improved somewhat, though!

Root vegetable loaf of bread

Recipe originally posted March 2012 – updated October 2017.

 

A delicious loaf of root vegetable bread.

 

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Filed Under: Baking, Bread Recipes, Breakfast & Brunch Recipes, Easy Ways to Extra Veg (and Fruit), Quick & Easy, Recipes, Recipes by Course, Vegetarian Recipes, £ Ingredients: Flour, Oil, Parsnips, Swede, Vegetables

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Next Post: Recipe: Muesli Sourdough Loaf »

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    Recipe Rating




  1. Makey-Cakey

    5 stars
    This looks delicious – a great way to use up lingering parsnips. I hate them with a passion in their pure parsnippy form, and they always appear in our veg box, so I’m always on the lookout for way to use them up that distract me from what I’m eating. Bread sounds ideal…

    Reply
    • Helen

      You cannot taste the parsnip at all. Also somewhere on my site there is a recipe for sticky tofee pud using them!

      Reply
  2. Heather @girlichef

    5 stars
    Honestly? The thought of being vegan scares me a bit, too. Not that I’m contemplating it or anything, but… I’m loving this bread. So many ways to switch it up depending on the veggie(s) you use. And it looks so hearty and satisfying. So happy that you shared it with BYOB this month! =)

    Reply
    • Helen

      I could cope with vegan food very easily, but everything else would be a problem. No wool for starters.

      Thanks for hosting BYOB.

      Reply
  3. Nics Notebook

    5 stars
    This sounds fab… I’m always looking for ways to eat more veg! Have bookmarked to try it :) x

    Reply
  4. Carrie

    5 stars
    Nice recipe, especially since I am a cooking teacher with a lesson on root vegetables this month. I like the idea of using a variety of roots. Thanks!

    Reply
  5. Vanessa Kimbell

    5 stars
    Oh now bread is my downfall… I love it. Even on a diet .. I cannot resist bread!

    Reply
  6. Janice

    5 stars
    Your poor little swede, how could you put it in the bin! It is a lovely little root and you the Frugal Food lady too, shame on you. Hee hee! Glad you managed to grate some into your lovely bread. Go find somemore lovely swede (turnip to us Scots) recipes, I challenge you!

    Reply
    • Helen

      To be fair I usually leave it at Church for the stew pot for the homeless lunches.

      Reply
  7. Charlotte @gofreecakes

    5 stars
    This is right up my street, Helen. I will be making this very soon. Thank you!

    Reply
  8. JohannaGGG

    4 stars
    Sounds lovely – I would like to try making tofu but got stuck on buying coagulent because I remember using nigari years ago for it and can’t find it in any shops but I love the sound of fresh tofu in the house and having leftover whey.

    Re swede – it is great in a veg and barley soup – or other soups and stews – or just roasted with lots of other veg – maybe some seasoning in the roast veg would help

    I agree food politics is tricky. Often when I make vegan recipes, I think this will be a good one if I ever go vegan.

    Reply
    • Helen

      I use Epsom salts to coagulate which works a treat. At a pinch vinegar also works.

      I souped my swede, with Thai curry paste – delicious!

      Reply
  9. Rachel McGrath

    5 stars
    Ooooh I like the look of that!!!

    Reply
  10. Gill Bland

    Hi, the FFF round up is up – http://talesofpiglingbland.wordpress.com/2012/04/01/frugal-food-fridays-march-roundup/

    Reply
  11. Silvia

    5 stars
    So good! I’ve never thought of adding root vegetables into bread. That must taste really tasty :)

    Reply
    • Helen

      Tasty and colourful!

      Reply
  12. Katie | HealthySeasonalRecipes

    5 stars
    Great tip about a wetter dough giving a lighter crumb. I think I tend to work too much flour into my bread- which always gives a disappointing denseness. I will have to try this! And about the random roots from the local share- I feel ya! I have the same problem every spring!

    Reply
    • Helen

      We rarely go below 66% hydration, it is a common mistake for beginner bread makers as a dryer dough is easier to work with.

      Reply
  13. Kristina

    5 stars
    oh wow – what a gorgeous, nutrient filled loaf of bread! I love the vegetables!

    Reply
    • Helen

      Thanks, we love this loaf!

      Reply
  14. Emma Raphael

    5 stars
    This sounds delicious. I am all in favour of getting extra veg in to my family’s diet whenever I can. I used to make a celeriac and cheese bread which I had completely forgotten about, thanks for the reminder! :)

    Reply
    • Helen

      that sounds so good Emma! I am all for Extra Veg!

      Reply
  15. MELANIE EDJOURIAN

    5 stars
    That’s a fantastic way to get more veg into my family’s diet and without them knowing too! We all love bread so this would work really well.

    Reply
    • Helen

      I am all for extra veg as often as possible.

      Reply
  16. Bintu | Recipes From A Pantry

    5 stars
    This is a great way to get more vegetables in – and it looks delicious too! Perfect with a bowl of hot steaming soup

    Reply
    • Helen

      I am all about more vegetables whenever you can!

      Reply
  17. Gloria @ Homemade & Yummy

    5 stars
    You know I just tried some vegetable bread from the market the other day. I thought it was pretty good. Making your own would be so much better. Great sandwich bread….and grilled cheese too.

    Reply
    • Helen

      Oh my gosh – grilled cheese on this!

      Reply
  18. Rebecca

    5 stars
    Wow! I’ve never heard of a bread using vegetables before. And I have all the ingredients in the house too. I’m pinning this, I must try it, it looks delicious and it making me hungry!

    Reply
    • Helen

      It is such and easy way to add some extra veggies to your diet and also use up the ones you are not so keen on.

      Reply
  19. Cookbook

    Those pictures are absolutely gorgeous!

    Reply
    • Helen

      Thank you!

      Reply
  20. Patrick

    5 stars
    I wonder if this bread could handle tuna fish as that is one of my favorite sammies.
    Its looks very filling as well….

    Reply
    • Helen

      I think it would be delicious!

      Reply
  21. Nancy Laws

    5 stars
    What a wonderful recipe! I love baking but I am terrified of baking bread. Turns out I am not the only but I dont know, just scary because it seems like such an undertaking…bread machine baking not too bad though

    Reply
    • Helen

      Once you get into the bread habit it is really very easy, but it does take time as you need to feel the dough rather than just follow a recipe.

      Reply
  22. lisa prince

    this sounds a wonderful idea i was thinking of giving pumpkin loaf a go with it being Halloween have you tried it yet

    Reply
    • Helen

      that would be amazing!

      Reply
  23. melissa major

    I have never heard of this before but it sounds delicious, i would love to have it with soup

    Reply
    • Helen

      it is one of our favourite breads

      Reply
  24. Jacqueline Meldrum

    5 stars
    That looks amazing Helen. It would go so nicely with the pot of soup I am about to make. Ed is doing a sterling job with his loaves.

    Reply
    • Helen

      it is lovely with soup – Ed is SO good at bread!

      Reply
  25. Rhian Westbury

    I’ve never made my own bread before and to be honest I’d never have thought yours was homemade, it looks so professional x

    Reply
    • Helen

      Thanks Rhian, it is all down to Ed, who is the bread whizz!

      Reply
  26. Melanie

    This bread looks lovely and I like that you used contents from your local veg box co-op :) x

    Reply
    • Helen

      Love my veggie packed loaves

      Reply
  27. Yaya

    5 stars
    That bread looks absolutely delicious! It is definitely perfect for autumn and can go with a hearty stew, a soup, or even with some butter and a nice cuppa.

    Reply
    • Helen

      it is certainly delicious with soup and a stew

      Reply
  28. Baby Isabella and Dawn

    4 stars
    Thats a great way to sneak extra vegetable goodness into a meal, especially for kids! We’d love to be able to make our own bread!

    Reply
    • Helen

      Who needs to sneak! Vegetables should be the star of the show!

      Reply
  29. Dannii

    5 stars
    I love making veggie bread. A really easy way to get more vegetables in to your diet.

    Reply
    • Helen

      Absolutely. And delicious too.

      Reply
  30. Jenny

    This looks delicious! A fab way of using up left over veg.

    Reply
    • Helen

      the ideal way to use up all those slightly sad carrots

      Reply
  31. Lucy Melissa Smith

    Ooh I’ve just bookmarked this and I’ll definitely give it a go across the next week or two. It’s such a lovely autumn recipe, my boyfriend and daughter would be ALL OVER this straight out of the oven with tons of butter, haha! x

    Reply
    • Helen

      the tonnes of butter are the best bit!

      Reply
  32. [email protected]

    5 stars
    What an interesting bread. I have never had anything like this before. Bookmarking, I want to try it. Thanks!

    Reply
    • Helen

      Thanks Alida, all those small amounts of extra veg all add up!

      Reply
  33. Sandie

    This looks absolutely delicious. Do you know if anyone has done this in a bread machine? I don’t have the stamina to hand knead so use the machine to dough stage and finish in the oven. Or is it not a good idea as you say the dough is wetter than usual?

    Reply
    • Helen

      Hi Sandie,

      The recipe uses dried yeast so I suspect it will be easy to knead and bake in a bread machine, although you might have to slightly adjust the ratios to get a good result.

      Reply
      • Sandie

        5 stars
        Thanks I’ll give it a go over the holidays. I’ve always got soup in the freezer so it will go well when friends call round?

        Reply
        • Helen

          Always have soup and bread in my freezer.

          Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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