Carrot Cake Loaf
Tuesday, June 9, 2020
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·
Ingredients
For the Carrot Bread recipe
·
Equipment:
1 30
x 11 cm cake pan
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For the dough:
240 gr. the
carrots
700 gr. the
wheat flour
2 sachets of
Bakery Yeast
200 gr. the
Sun-flower seeds
2 c. to c. of sugar
3 gr. the
cell
500 ml d'
Hot water
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Method of preparation
Butter and flour the cake pan. Preheat oven :
Electric oven :
200 ° C
Fan oven :
180 ° C
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Preparation of the dough
Wash the carrots, peel them and then grate
them.
In a container, mix the flour and baking
powder. Add 175 g of sunflower seeds, the other ingredients, and knead with an
electric mixer, first at low speed than at high speed for approx. 5 min. until
a smooth paste is obtained.
Cover and let the dough rest in a warm place
for approx. 15 min. until it visibly increases in volume. Sprinkle the bottom
of the pan with the remaining seeds.
Knead the dough again quickly with a mixer.
Pour the dough into the mold and using a moistened spatula or squeegee,
distribute evenly. Let the dough rest in the mold for 10 min. additional.
Place in the oven and bake:
Grid position: Low
Then use a knife to trace a groove of approx.
1 cm deep in the center of the dough. Continue cooking:
Grid position: Low
Take the bread out of the oven, turn it out
and let it cool.