This fluffy and soft homemade multigrain carrot bread recipe is made with whole grain spelt flour, moist carrots, healthy seeds, has a perfectly crispy crust and can be easily baked in a dutch oven or on a baking tray! It is healthy, fiber-rich, flavorful, delicious and also suitable for allergy sufferers, because it is egg-free, dairy-free, vegan, nut-free and soy-free!
The Best spelt carrot bread recipe
Whether you enjoy it for breakfast, brunch or as an evening snack, this homemade carrot spelt bread is just perfect for any occasion! I’m sure you will be happy when the dough rises, a great crust forms and it smells amazing in the kitchen while the bread is baking in the oven. Aside from that, a fresh homemade bread has, of course, many advantages!
This spelt carrot bread is high in fiber and loaded with plant-based protein and vitamins thanks to the whole grain flour, carrots, and seeds. It’s has the perfect texture as it’s crispy on the outside but soft and moist on the inside. The sourdough gives the bread a hearty mildly sour flavor that is guaranteed to impress everyone. And the best thing is: by using sourdough extract you can quickly and easily make a homemade bread that tastes like traditional sourdough bread!
Tips for baking bread
If you follow these tips, your homemade spelt bread with carrots is sure to be a success – your whole family and friends will love it!
The ideal temperature and resting time
Do not use water that is too warm or it will kill the yeast cultures. Therefore, it is important that the water is not warmer than 104 °F (40 °C). Simply mix together all ingredients for the dough and knead it for 5-10 minutes. Then let it rise, covered, in a large bowl, until it has doubled in size. Also make sure that you place the bowl of dough in a warm place, preferably away from drafts. After that, knead it again briefly. Then form it into the desired shape and let it rise again for a few minutes before baking.
Which flour and what to consider?
There are many types and varieties of flour you can use. While whole grain flours are healthier as they are rich in fiber and minerals, they are also pretty heavy and make any baked goods denser. Therefore, it’s better to combine whole grain flours with lighter flours. For mixed breads, spelt, rye and all-purpose flour (type 1050) are very suitable. Since different flours absorb different amounts of liquid and the added carrots may have different water contents, do not add the entire amount of water right away when preparing the dough. It is better to add it in batches until the dough comes away from the bowl and is no longer too sticky.
Baking bread in a dutch oven pot or on a baking tray
Baking bread in a dutch oven or pot is a great way to get a fluffy, soft and moist bread with a crispy crust. However, if you bake it on a tray, you can use the steam method to get a similar result. To do this, place an ovenproof dish filled with water on the bottom of your oven during preheating. This creates steam, which helps the bread to rise better, prevents it from drying out and at the same time gives it a very crispy crust.
How do I know if my bread is done baking?
At the end of baking time you can tap the loaf with a wooden spoon to check if it’s baked through. Once it sounds hollow when tapped, your bread is done!
How do I prepare carrot purée?
You can make carrot purée in three different ways by using the same method of making pumpkin purée. Just consider that carrots take longer to cook than squash or Hokkaido pumpkin. You can peel the carrots or leave the skin on. Then simply cut them into pieces and either cook them in a pot of water or bake them in the oven at 356 °F (180 °C) for about 25 minutes, or until soft. To keep it simpler, you could also microwave them for about about 15 minutes until soft enough to blend.
What can I use instead of carrot purée?
If you don’t have time to make carrot purée at home, you can also use store-bought vegetable purées, e.g. carrot purée from the baby food section or canned pumpkin purée. For a slightly sweet bread you can also opt for fruit purée such as applesauce.
Ingredients and Substitutes
Dry ingredients
- Spelt flour and whole spelt flour: You can use other flours of your choice for this simple bread recipe. Just consider that this may change the texture and taste. Depending on the type of flour used, you may need to adjust the amount of water, as different flours absorb different amounts of liquid. If using only whole grain flour, the bread will be denser and less fluffy.
- Sourdough extract: This will add an aromatic flavor to your bread. However, you can also leave it out if you don’t have it on hand.
- Yeast: The yeast helps the bread to rise. Instead of dry yeast, you can also use ½ cube of fresh yeast. Simply crumble it into a bowl and pour in the lukewarm water. Then mix to dissolve and set aside for 5 minutes until it starts to foam. Now you can add it to the rest of the ingredients and continue with the recipe as instructed.
- Sunflower seeds: These will add a nice crunch and flavor to your bread. However, you can also leave them out or use other seeds such as pumpkin seeds or chopped nuts instead.
- Ginger: Ginger is very healthy and brings out the carrot flavor even more. If you don’t like ginger, you can leave it out. Feel free to add other spices, such as anise, cumin, bread spice or whatever you prefer.
Wet ingredients
- Carrot purée: As mentioned before you can also use pumpkin purée or other vegetable purées .
- Grated Carrots: These will add a lovely crunch, more vitamins and more moisture to your homemade spelt bread. If you want to omit the grated carrots, you may need to increase the amount of liquid in the dough. You can also try using other shredded vegetables, such as fennel, squash or zucchini. Since zucchini releases more water than carrots, you should squeeze out any excess water before adding them to the dough.
- Agave syrup: You can also use other sweeteners, such as rice syrup, maple syrup, date syrup, or cane sugar. I do not recommend using sugar substitutes as they cannot feed the yeast.
Topping
Since this homemade spelt bread contains almost no fat, I like to sprinkle it with healthy superfood toppings like sunflower seeds, poppy seeds, sesame as well as hemp seeds and flax seeds, which are also rich in omega-3 fats. This gives your bread an extra crunchy and flavorful component and makes it even more nutritious and fiber-rich. Of course, you can also use other seeds or even nuts such as pumpkin seeds, chia seeds or chopped walnuts – you can really get creative here!
How to make spelt bread with carrots
As always, I recommend checking out the recipe video and this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Make the bread dough.
Start by making the carrot purée or use a store-bought option as mentioned above. Then whisk together the whole spelt flour, light spelt flour, dry yeast, sourdough extract (if using) and salt in a large bowl. Add the carrot purée, grated carrots, ginger, sunflower seeds and agave syrup and mix with a wooden spoon until it comes together. Now add the lukewarm water in batches while mixing and knead for at least 5 minutes until a smooth dough forms. Cover the dough and let it rise in a warm place, until it has doubled in size, about 1 hour.
Step 2: Shape a loaf.
Once done rising, knead the dough again briefly. Then shape it into a round loaf by folding the outer sides into the middle one after the other (see step-by-step photos or recipe video). Then place it on parchment paper in a proofing basket or bowl, folded side facing down, and let rise for another 30 minutes while you preheat the oven (including a dutch oven or baking sheet).
Step 3: Add toppings and bake!
Brush the top of the loaf with a little water and sprinkle with seeds as desired. Carefully plop the loaf along with the parchment paper into the pot (or place on the baking sheet). Cover the pot with the lid (or place an ovenproof dish with water on the bottom of your oven) and bake as instructed in the recipe card below. Let cool for at least 20 minutes before slicing.
How to store homemade bread
Room temperature
Your homemade spelt carrot bread stays fresh for 3-4 days, kept in a paper bag, a bread bag or a bread box. This will not only prevent the bread from drying out quickly but it will also ensure it stays crispy for longer. I do not recommend storing it in plastic bags or in the refrigerator.
Freezer
You can also freeze this amazing bread in slices for up to 6 months. Then simply thaw and toast it up whenever you want and you’ll have a delicious slice of homemade bread that tastes like freshly baked again!
This Homemade Spelt Carrot Bread is
- Dairy-free, Egg-free, Nut-free and Soy-free
- Vegan
- Fiber-rich
- Fluffy on the inside and crispy on the outside
- Super healthy and nutritious
- Topped with lots of seeds
- Loaded with carrots
- Quick and easy to make
- Perfect for any occasion
- Flavorful and delicious!
What to serve with Spelt Bread
This flavorful multigrain bread is not only perfect for breakfast but also as a quick snack for lunch or dinner. Toast it until crispy and enjoy it as a side dish to a delicious carrot ginger soup, creamy mushroom soup or a fresh and healthy broccoli salad. You can also use it to make a delicious grilled cheese sandwich or serve it as it is with cashew ricotta and vegan carrot lox on top.
If you’re looking for a sweet spread, I can absolutely recommend topping it with some vegan cream cheese and orange or apricot jam – Yum!
Delicious toppings and spreads for your homemade bread
- Vegan Carrot Lox
- Cashew Ricotta Cheese
- Guacamole
- Wild Garlic Pesto
- Vegan Mozzarella Cheese Balls
- Vegan Sliceable Cheese
- Tofu Feta Cheese
- Vegan Nutella
- Tofu Scramble
- Vegan Fried Eggs
- Vegan Egg Salad
If you try this wholesome and nutritious spelt bread recipe, please leave me a comment and a rating because I‘d love to hear your feedback! And if you take a photo of your homemade multigrain bread and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka to make sure I don’t miss your post! Happy baking!
Healthy Multigrain Carrot Bread
Author:Ingredients
Bread dough
- 8.5 oz (240 g) carrots to make 125 g carrot purée
- 6.3 oz (180 g) carrots grated
- 3 ⅓ cup (400 g) whole spelt flour or sub whole wheat flour (*see notes for GF option)
- 2 ½ cup (300 g) spelt flour type 1050, or sub all-purpose or wheat flour
- 1 sachet sourdough extract optional
- 1 (7 g) sachet dry yeast or ½ block of fresh yeast (21 g)
- 2 ½ tsp salt
- 1 small piece of fresh ginger grated
- 6 tbsp sunflower seeds or sub other seeds or chopped nuts
- 1 tsp agave syrup or other syrup or sugar
- 320 ml lukewarm water or a little more/less
Topping
- 5 tbsp seeds e.g. sunflower seeds, poppy seeds, sesame seeds, flaxseeds, hemp seeds
Instructions
*Note: Check out the recipe video + step-by-step instructions in the blog post above!
- To make the carrot purée, cut the carrots into pieces and cook in a little water until soft, about 25 minutes, depending on their size. Then drain and blend into purée. (Optionally, cook in the microwave for about 15 minutes or bake in the oven at 356 °F (180 °C) für about 25 minutes).
- In a large bowl, whisk together the whole spelt flour, light spelt flour, dry yeast, sourdough extract (if using) and salt.
- Add the carrot purée, grated carrots, ginger, sunflower seeds and agave syrup and mix with a wooden spoon until it comes together.
- Add the lukewarm water in batches while your stand mixer with a dough hook attached is running and knead for at least 5 minutes until a smooth dough forms.
- Cover the dough and let it rise in a warm place, until it has doubled in size, about 1 hour.
- Once done rising, knead the dough again briefly and form it into a round loaf by folding the outer sides into the middle one after the other as shown in the recipe video (this works best when using a dough scraper). Then place on parchment paper in a proofing basket or bowl, folded side facing down, and let rise for another 30 minutes while you preheat the oven.
- Dutch oven bread: Preheat the oven including the dutch oven or pot to 450 °F (230 °C). (Regular method: Preheat the oven to 430 °F (220 °C) and place an ovenproof dish with water on the bottom of your oven.)
- Brush the top of the loaf with a little water and sprinkle with seeds as desired. Optionally, you can also cut a 0.5 cm deep slit into the top using a sharp knife.
- Dutch oven bread: Remove the hot pot from the oven using oven gloves (be careful - it’s hot!) and carefully plop the loaf along with the parchment paper into the pot. Cover the pot with the lid and bake for 35 minutes. Then remove the lid and bake for another 15 minutes or so, until the bread is golden brown on top. (Regular method: bake the bread on the middle rack for 15 minutes, then drop the temperature down to 356 °F (180 °C) and bake for another 50 minutes).
- Once the bread sounds hollow when tapped with a spoon, it is baked through and can be removed from the oven. Let cool for at least 20 minutes before slicing.
- This bread tastes amazing with carrot lox and cashew ricotta or as a side dish to a carrot ginger soup. Enjoy!
Notes
- Carrot purée: If you don't want to make it yourself, you can use store-bought vegetable or fruit purées, such as baby food or canned pumpkin purée or applesauce. The flavor of your bread will change depending on the variety.
- Flour: You can try other flours or replace them with a gluten-free flour blend. You may need to adjust the amount of liquid, as different flours absorb different amounts of liquid. If using only whole grain flour the bread will be denser.
- Yeast: If using fresh yeast, dissolve it into the lukewarm water first and set aside for 5 minutes, until it starts to foam. Then add combine it with the remaining ingredients for the dough and continue with the recipe as instructed.
- Syrup: you can use any syrup or sugar.
- Toppings: Feel free to use any seeds for the topping, such as chia seeds, pumpkin seeds or chopped nuts or leave them out completely.
- For more helpful information such as storing and freezing instructions, read the text above the recipe card.
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So delicious! Probably the fluffiest bread I have ever made! Thank you for the recipe!
Thank you! So glad you love it! 🥰
Hi! I have a sourdough starter, could I somehow use that in this recipe instead of the sourdough extracts? How much should I use? Thanks 🙂
Hello Daria,
I have never used a sourdough starter. But I am interested in how this would work, so I will make a sourdough starter myself. Next weekend I will hopefully be able to answer your question.
Many greetings to you! 🙂
Hi, Where would one buy sourdough extract sachets? I’m in U.S. Thanks!
Hi Sydney,
I buy the sourdough extract in well-stocked supermarkets or drugstores. Since I do not live in America, I can not give you more specific information. If in doubt, the recipe will work without the sourdough extract.