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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is from the Tassajara Bread Book. Yes, it's all whole wheat flour and honey. It turns out to a sweet, moist, dense cake. I would recommend covering it and letting it sit a day after baking, the flavors are blended and the bread tastes wonderful! Ingredients:
1 cup grated carrot |
1 cup raisins |
2/3 cup honey |
1 teaspoon cinnamon |
1 teaspoon allspice |
1/2 teaspoon nutmeg |
1/4 teaspoon clove |
2 tablespoons butter |
1 1/2 cups water |
1 1/2 cups whole wheat flour |
1 teaspoon baking soda |
1/2 cup rolled oats |
1/2 cup walnuts, chopped |
Directions:
1. Cook the carrots, raisins, honey, butter and spices in the water in a saucepan for 10 minutes over medium heat, then allow to cool.
2. Mix together remaining ingredients in a large bowl then combine with wet ingredients until moistened.
3. Pour into two well greased loaf pans.
4. (I used 7 3/4 x 3 5/8 x 2 1/4).
5. Pick one around that size.
6. Bake at 300 degrees for 45 minutes or until a toothpick comes out clean.
7. Let cool for a while then remove to wire racks to finish cooling.
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