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.
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.