Walnut and Carrot Bread

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

A delicious moist bread to have with a first course. Its nutty texture is a good accompaniment to cheese. Be careful when adding water to the dough. The amount needed depends on the juiciness of the carrot and the absorption of the flour.


  • 450 g/1 lb/4 cups wholewheat flour
  • 1 sachet micronized/active dry yeast
  • 1 teaspoon salt
  • 100 g/4 oz carrot, grated
  • 75 g/3 oz/¾ cup Cheddar cheese, grated
  • 50 g/2 oz /scant ½ cup walnuts, chopped
  • 1 tablespoon walnut oil
  • 1 egg, beaten
  • scant 300 ml/10 fl oz/ cups warm water


    Mix together the yeast and all the dry ingredients, reserving a little of the cheese. Add the oil and most of the egg, then add the water gradually until the dough binds. Knead for 5 minutes. Grease a loaf pan and place the dough in it. Leave to rise for 1 hour. Pre-heat the oven to 200°C/400°F/Gas mark 6. Glaze the loaf with the remaining egg and cheese. Place in the oven and bake for 30 minutes. Transfer to a baking sheet for another 10 minutes.