This is a modification of the Overnight Bread Rolls. Add one shredded carrot and a lot of walnut kernels, then put the dough in a bread form. I guess you could let it rise overnight, but I've gone with the faster method.
Carrot and Walnut Bread
Nice juicy bread. The simple mnemonic for the recipe that I use is "one liter of dough, seven deciliters dry, three wet, tablespoons and a teaspoon".
Servings:
Ingredients
1 tablespoon sugar
1 teaspoon salt
7 dl flour
3 dl water (cold)
25 g yeast
1 tablespoon olive oil
1 shredded carrot
walnut kernels
Preparation
Mix the sugar, salt and flour. Add as many walnut kernels as you want. (I add a lot of walnut kernels.)
Measure up the water. We don't want to activate the yeast, so it's important to keep the water cold.
Dissolve the yeast in the cold water.
Add the olive oil.
Mix the liquid and solids.
Knead the dough until it is, well, a dough.
Put a half-sheet of baking paper into a bread form.
Put the dough into a bread form and cover it.
Put a bowl of water in the oven.
Put the bread form in the oven.
Set the oven to 30 °C.
Let it rise for 30 minutes.
Take out the cover and the bowl of water
Heat the oven to 250 °C.
Let it bake for 25 minutes.
