Based on a non-vegan recipe by Try Anything Once, this version uses whole wheat flour, chia instead of eggs, and most importantly, the bounty of finely shredded carrots from my juicer. The resulting loaf is light and full of fall flavors. Omit the spices and orange zest for a fantastic sandwich bread.
Carrot Walnut Bread [Vegan]
1 loaf, about 16 slices
- 1/4 cup non-dairy milk
- 1/4 cup + 1 tbsp. orange juice
- 1/4 cup pure maple syrup
- 1 tbsp. chia seeds mixed with 3 tbsp. water
- pinch salt
- 2 1/4 tsp. yeast
- 1/2 cup finely shredded carrots
- 2 tbsp. coconut oil
- 1 tsp. cinnamon
- zest from 1 orange
- 1 cup whole wheat flour
- 2 cups bread flour
- 1/2 cup walnuts, chopped
- In the bowl of a stand mixer, combine the non-dairy milk, orange juice, maple syrup, chia seeds + water, salt, and yeast. Stir a few times and then let sit until the yeast becomes frothy.
- Add the carrots, coconut oil, cinnamon, zest, and flours and using the paddle attachment, stir the dough until it just starts to come together. Switch to the dough hook and mix for about 6 minutes, or until the dough is slightly tacky. Add the walnuts and mix until they are well-incorporated into the dough.
- Place the dough in a large bowl that’s been lightly coated with oil. Cover and let rise for a couple of hours.
- Lightly spray an 8″ loaf pan with oil. Gently punch down the dough and place it on a lightly floured surface. Divide the dough in two and roll each piece into a rope of about 13″. Twist the two ropes together, pinch and tuck under the ends. Place the dough into the prepared pan and let rise for another hour or so. The dough should rise about 1″ above the top of the pan.
- About 30 minutes before the end of the rise time, heat the oven to 350F. Place the pan in the oven and bake for 35-40 minute. The top should be brown and the bottom of the loaf should sound hollow when tapped. Remove the loaf from the pan and place it on a wire rack.
- Let the loaf cool completely before slicing and serving.