Cracked Wheat Carrot Loaf

chefs-mate chefs-mate 0 Comments
Servings: 12 Difficulty: Advanced
Jump To Recipe Print Recipe
A hearty, fiber-rich yeast bread with sweet carrots and a tender crumb.
Cracked Wheat Carrot Loaf recipe image
Cracked Wheat Carrot Loaf recipe image
Print Recipe

Cracked Wheat Carrot Loaf

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 415.9

Description

This Cracked Wheat Carrot Loaf is a wholesome, comforting bread that balances earthy whole grains with the natural sweetness of shredded carrots. The cracked wheat adds a pleasant chew and nutritional boost, while the yeast gives it a light, airy structure distinct from dense quick breads. It has a moist interior and a golden-brown crust, making it perfect for slicing thick for toast or serving alongside soups and stews. This vegetarian loaf is an excellent choice for healthy weeknight dinners, lunchboxes, or as a side dish for family gatherings.

Ingredients

Directions

  1. In a small bowl, pour the boiling water over the cracked wheat; let stand for 15 minutes. Drain any excess water and set aside to cool.
  2. In a separate small bowl, dissolve the active dry yeast in the warm water. Let sit for 5-10 minutes until foamy.
  3. In a large mixing bowl, combine the warm skim milk, margarine, brown sugar, salt, shredded carrot, and egg. Stir until the margarine is mostly melted and ingredients are combined.
  4. Add the dissolved yeast mixture and the drained cracked wheat to the large bowl. Stir well to combine.
  5. Add 1 cup of the all-purpose flour to the wet mixture. Stir until a sticky dough forms.
  6. Gradually add the remaining all-purpose flour, one tablespoon at a time, until the dough is moderately stiff and pulls away from the sides of the bowl.
  7. Turn the dough out onto a lightly floured surface. Knead for about 10 minutes, adding a little more flour if necessary, until the dough is smooth and elastic.
  8. Shape the dough into a ball. Place it in a greased large bowl, turning once to coat the top with grease.
  9. Cover the bowl and let the dough rise in a warm place for about 1 1/2 hours, or until nearly double in size.
  10. Meanwhile, preheat the oven to 375°F (190°C). Grease a 9x5 inch loaf pan or coat with non-stick spray.
  11. Punch the dough down to release air bubbles. Shape into a loaf and place it into the prepared pan.
  12. Cover the pan and let the dough rise again for about 1 hour, or until nearly double in size and rounded over the top of the pan.
  13. Bake in the preheated oven for 25-30 minutes. If the crust browns too quickly, loosely tent with aluminum foil after 20 minutes of baking.
  14. Remove the loaf from the oven and let it cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely before slicing.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 415.9kcal
% Daily Value *
Total Fat 12.7g20%
Saturated Fat 3.7g19%
Cholesterol 0.0mg0%
Sodium 5477.8mg229%
Total Carbohydrate 69.2g24%
Dietary Fiber 6.1g25%
Sugars 18.8g
Protein 8.7g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cracked wheat, carrot bread, yeast loaf, healthy bread, vegetarian, diabetic friendly, whole grain, homemade bread, carrot, wheat, baking, savory bread, fiber rich, easy recipe, family dinner, wholesome, yeast, loaf pan, international
Recipe Card powered by WP Delicious