It’s been a little tricky following the Great British Bake Off from over here, but I’ve been catching up with Jenny’s Great Blogger Bake Off linky each week to stay in the loop. This week it’s bread week and since getting myself my Andrew James stand mixer about to years ago, I love baking bread. Before, I was always too lazy for the whole kneading process. To me it’s the most monotonous and boring thing in the world, but as I’ve got a little helper now, it’s one of my favourite things in the world. Nothing beats a homemade bread, still warm and with a dollop of butter, don’t you think?
This week, I’m sharing with you a recipe for a millet and yoghurt bread with carrots. It’s super easy to make and the dough doesn’t need any proving, so it’s perfect, if you are a quick bread recipe:
Millet and yoghurt bread with carrot
500g spelt flour
1/2 tsp bicarbonate soda
1 sachet of baking powder (ca. 5g)
2 tbsp salt
150g rye grain seeds
2 tbsp millet
200g carrots, grated
350 natural yoghurt
1. Preheat your oven to 180 degree Celsius or 350 degree Fahrenheit.
2. Place all your dry ingredients in one ball and mix yoghurt and egg in another. Add your wet ingredients to the dry ingredients and mix well.
3. Knead for 12-15 minutes (or 8-10 minutes, if you are using a stand mixer) and form into a loaf shape.
4. Bake in the oven at 180 degree Celsius or 350 degree Fahrenheit for about 40-45 minutes.
I hope you enjoy and please, excuse the bad picture quality. I was in a rush to get this bread baked in time for me to write this blog post and when I was finally done, natural lighting had completely disappeared! I’ll replace them with a better quality picture, next time I bake this bread.