Carrot Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,804 cal. | (134 %) | ||
| Protein | 98 g | (100 %) | ||
| Fat | 139 g | (120 %) | ||
| Carbohydrates | 290 g | (193 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 69.9 g | (233 %) |
| Vitamin A | 4.4 mg | (550 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 51.1 mg | (426 %) | ||
| Vitamin K | 62.8 μg | (105 %) | ||
| Vitamin B₁ | 4 mg | (400 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 58.8 mg | (490 %) | ||
| Vitamin B₆ | 4.3 mg | (307 %) | ||
| Folate | 2,121 μg | (707 %) | ||
| Pantothenic acid | 11 mg | (183 %) | ||
| Biotin | 251.3 μg | (558 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 4,463 mg | (112 %) | ||
| Calcium | 505 mg | (51 %) | ||
| Magnesium | 914 mg | (305 %) | ||
| Iron | 29.9 mg | (199 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 22.1 mg | (276 %) | ||
| Saturated fatty acids | 20.5 g | |||
| Uric acid | 877 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 42 g |
Ingredients
Preparation steps
Sift the flour into a bowl and make a well in the center. Crumble in the yeast, stir in the sugar and 50 ml (approximately 1/4 cup) lukewarm water. Sprinkle with flour, cover and let the dough rise for 10 minutes.
Meanwhile, grate the carrots finely. Mix 175 ml (approximately 3/4 cup) lukewarm water with the egg yolks and salt, add to the flour mixture along with the nuts and carrots and knead to form a smooth dough. (If the dough is too firm, knead in 1-2 tablespoons of water. If it is too moist, add 1-2 tablespoons of flour.)
Cover the dough and let it rise for another 45 minutes, until the volume has doubled.
Knead the dough again on a lightly floured surface. Place in a greased loaf pan and rest the dough again for 45 minutes. Brush with 1-2 tablespoons milk and sprinkle with nuts.
Bake in a preheated oven at 200°C (approximately 400°F) for about 40 minutes.
Remove the bread from the pan and leave to cool on a wire rack. Slice and serve.
