The bread of the month for the Bread Baking Babes is Carrot Bread. This unique bread is crunchy on the outside due to a crackle glaze of rice flour and crunchy on the inside due to the inclusion of toasted sesame seeds and sunflower seeds. Shredded carrots and chopped parsley lend flavor and moisture and the carrot juice and golden syrup provide the sweetening.
After making the rich Pumpkin Brioche for World Bread Day and then Sourdough Banana Bread , this carrot bread was a nice change of pace. My version is made with all-purpose Spelt instead of white bread flour so it’s healthier than it’s white counterpart.
- All-purpose Spelt flour instead of bread flour
- Walnut oil instead of sunflower oil
- Water instead of carrot juice
- 3 tablespoons Agave golden syrup instead of 2 tablespoons + 1 teaspoon