Carrot Bread with Raisins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,222 cal. | (58 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 228 g | (152 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.5 g | (55 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 479 μg | (160 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 35.7 μg | (79 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,524 mg | (38 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 4 Tbsps raisins
- ½ cube fresh Yeast
- 350 grams carrots
- 500 grams Pastry flour
- 1 tsp salt
- ½ tsp freshly grated ginger
- 1 generous pinch ground cilantro
- 3 Tbsps olive oil
- Pastry flour (for the work surface)
- Pastry flour (for dusting)
Preparation steps
Soak raisins in lukewarm water.
Bloom the yeast in 250 ml (approximately 1 cup) of lukewarm water. Peel and finely grate the carrots. Stir together the flour, salt, ginger, coriander, and carrots. Make a well in the mixture and pour in the yeast mixture and olive oil. With your hands or the dough hook of the electric hand mixer process to a smooth dough. If the dough is too moist, add extra flour. If the dough is too dry, add some lukewarm water. Knead the dough on a floured surface for about 10 minutes until smooth. Cover and let stand in a warm place for about 1 hour. Drain the raisins and work into the dough. Divide the dough into 2 equal portions and shape each into a long loaf. Transfer the loaves to a parchment-lined baking sheet, sprinkle with flour and leave to rise for another 20 minutes.
Preheat the oven to 200°C (approximately 400°F).
Bake the loaves for about 50 minutes. Remove, let cool and serve sliced.
