Simple vegan carrot bread with pistachios

Name: Simple vegan carrot bread with pistachios
Prep time: 30 min
Total time: 130 min
Yield: 1
Ingredients: 340 g spelt flour; ½ tsp Maizena cornflour; 300 g brown flour; 1 tsp sugar; 50 g unsalted, shelled pistachios; 400 g carrots; 3 tsp salt; 2 ½ tbsp sunflower oil; 1 ¾ dl soya drink; ½ cube yeast (approx. 20 g), crumbled

Ingredients

1 bread

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

340 g spelt flour

300 g brown flour

3 tsp salt

1 tsp sugar

½ cube yeast (approx. 20 g), crumbled

400 g carrots, finely grated

50 g unsalted, shelled pistachios

1 ¾ dl soya drink

1 ½ tbsp sunflower oil

Bread

3 tbsp water

1 tbsp sunflower oil

½ tsp Maizena cornflour

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Utensils

For a cake tin of approx. 28 cm, lined with baking paper

How it's done

Dough

Mix the flour, salt, sugar, yeast, carrots and pistachios in a bowl. Pour in the oat milk and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.

Bread

Transfer the dough to the prepared tin. Combine the water, oil and cornflour, brush the dough with the mixture.

To bake

Approx. 40 mins. in the centre of an oven preheated to 200°C.

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Simple vegan carrot bread with pistachios

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