8 Serves
118 Mins
In a mixing bowl, combine grated carrots, orange juice, warm water, and yeast. Let the mixture sit for 5 minutes to activate the yeast.
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Vitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
162 µg / 400 µgCalcium
38 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
83 mg / 1,250 mgPotassium
228 mg / 4,700 mgSodium
356 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Add olive oil, all-purpose flour, bread flour, and salt to the bowl. Knead the mixture until it forms a tight, cohesive dough.
Cover the dough and let it rest for 10 minutes.
Lightly oil your working surface and knead the dough for 10 seconds. Cover and let it rise for one hour.
Sprinkle a little flour on the working surface, knead the dough briefly, then shape it into a tight loaf. Tuck the ends under and place it into a loaf pan lined with parchment paper.
Cover the loaf and let it proof for another hour.
Preheat your oven to 200°C and bake the bread uncovered for 50 minutes.
Remove the bread from the pan once cooled and allow it to cool completely on a wire rack before slicing.
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