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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)
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.
Calories: 141kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Sodium: 199mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg