Technically, this is a whole wheat bread, because although I use refined wheat flour, I have added wheat bran for fiber and coconut oil and nuts for healthy fats and vitamins. Also, this bread has a lot of fiber because of the homemade coconut flour and the large proportion of freshly grated and squeezed carrots. It's a dream if you spread a little jam on top; I used the last bit of naturally sweet date jam I had left.

INGREDIENTS

• 300 gr grated and squeezed carrot

• 150 gr homemade coconut flour (you can see here how I made it)

• 200 gr all purpose flour

• 50 gr bran

• 200 gr walnuts

• 100 gr raisins

• 1 cup warm milk

• 70 ml cold-pressed coconut oil

• 50 ml can honey

• dash of water

• 1 egg (M)

• 1 teaspoon brown sugar

• 2 teaspoons salt

• 1 teaspoon instant dry yeast for swwet dough

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• a little coconut oil to grease the baking tray

THE PROCESS

Wait for the 23-hour power outage and start 🙄

First of all, I made a preferment: I mixed the warm milk with the dry yeast, the sugar, and a little portion of the wheat flour, about half a cup. I mixed it well with a handwhisk and let it sit for 20 min. After that time it was all bubbles and perfect to start making the dough.

While I waited for the preferment to be done, I added the raisins, cane honey and water in a pot and let it simmer for about 5 minutes.

I washed, peeled, grated, and squeezed the carrots. It was 500gr before I squeezed it. (When I make carrot cake, I grate it thinner and squeeze even more; this way you get to put more carrot in the recipe, and less wheat flour 👌 Do you also do it this way, or do you prefer not to squeeze the grated carrot?)

While it was still warm, I added the raisins with its sauce into the preferment...

Then I measuredand added the other ingredients, all except the walnuts.

I added the flours...

...and the salt...

...mixed a little with my hand and I added the bran, egg, and coconut oil. At thi spoint, I could knead it. I did for about 5 minutes.

I let the dough rise slowly, about six hours. Every two hours or so, I would prick it to deflate it; this way the fermentation would be more complete, to obtain a bread that we could digest lightly and smoothly.

Once the dough had finished its last rising, so that it had doubled in size, I separated it into portions, to make buns of about 100 grams. At this point, I crushed the walnuts in a mortar.

To make the buns, I flattened the portion of dough in my hand, pressed it against the crushed walnuts, folded it, closed it, and then gave it a round shape.

I added a little extra crushed walnuts on top, just for a better look.

This kind of bread is dense and so won't rise much, but it will still be light and soft.

I let them bake well, each batch for about 50 minutes at 300°F.

Bon appetite!

See the bread buns, fresh in the photo below and then after 3 days in the fridge in the photo below that one. A good recipe indeed if you ask me. I recommend it 💯

As usual, I hope you found this post useful and delicious 😋 I did! ❤️ It was satisfying and a lot healthier than regular white bread.

Did you like it, or do you prefer other style of bread,

like fluffy white bread from the bakery, perhaps?

All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY for all them.

Thank you so much for your visit :)

Banner by @andresromero 🖤