A Tradition in Family Baking

Whole Wheat Carrot Bread

Whole Wheat Carrot Bread
The dough seems dry when mixing begins, but as the process continues, cottage cheese and carrots release moisture and a soft dough forms. The bread has a tender-texture with orange flecks throughout-quite interesting, very tasty.

  • 2 TBSP Vegetable Oil
  • 4 tsp Honey
  • ⅔ cup Cottage cheese
  • 2 cups Bread Flour
  • ⅔ cup Whole Wheat Flour
  • 1 cups Grated carrots
  • 1 tsp Salt
  • 2 tsp Dill weed
  • ¾ tsp Dry mustard
  • 2+1/4 tsp Active Dry Yeast

  • 3 TBSP Vegetable Oil
  • 2 TBSP Honey
  • 1 cup Cottage cheese
  • 3 cups Bread Flour
  • 1 cup Whole Wheat Flour
  • 1+1/2 cups Grated carrots
  • 1+1/2 tsp Salt
  • 1 TBSP Dill weed
  • 1 tsp Dry mustard
  • 1 TBSP Active Dry Yeast

  1. Place room temperature ingredients in pan in the order listed. Select Basic cycle and Medium crust. Do not use the delay timer. Mixture is very dry as kneading begins. Check dough consistency after 10 minutes of kneading, adding 1 teaspoon to 1 tablespoon water if necessary. See our Bread Machine section for more helpful tips and information.

  2. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe.

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