Carrot & seed bread

MAKES 1 loaf

This moist and wholesome bread is perfect for everyday eating.

120ml hot water

3 tbsp linseed seeds

3 tbsp sunflower seeds

3 tbsp pumpkin seeds

300g carrots, to yield ½ cup juice

and about 1 cup (150g) pulp

½ cup boiling water

1 tsp honey

2 tsp yeast

250g flour – I use a mix of spelt

and gluten-free

1 tsp salt

1 Pour the water over the seeds. Set aside for 30 minutes or even overnight until the seeds have completely absorbed the water.

2 Peel and juice the carrots, reserving the pulp.

3 In a large bowl, mix the carrot juice with the hot water and honey. Stir to dissolve the honey. Make sure the temperature is warm before sprinkling over the yeast. Rest until the yeast is activated and the mixture is frothy. Mix in the soaked seeds, flour and salt. Stir well with a wooden spoon, then fold in the carrot pulp. Cover with a damp towel and let the dough rise for 1 hour (see note).

4 Grease a loaf tin and line with baking paper. Spoon the risen dough into the tin and smooth the top. Leave to rise again for 30 minutes.

5 Preheat oven to 220°C. Cook the bread in the middle rack of the oven, turning down to 210°C after 10 minutes. Bake for 40- 45 minutes, then turn out of the tin. Cook for a further 10-15 minutes to firm up the crust.

6 Cool before slicing.