Walnut-carrot bread

6 responses to "Walnut-carrot bread”

1. 

   Melanie

   1 May 2022

   Hello,
   unfortunately, my bread turned out crispy on the outside and not cooked at all on the inside.
   I don't know what I did wrong.

   Reply
   1. 

      Maren

      3 May 2022

      Dear Melanie,

      It's difficult to judge from here. Did you make a pre-dough? Maybe you worked the spelt flour too much?
      Since carrots also bring a lot of liquid, it can be helpful to squeeze them on a towel so that liquid is lost.
      I hope I was able to help you 🙂 .

      Good luck with the next attempt 🙂

      Reply
2. 

   Ralf

   4 August 2023

   the recipe is good - but I have one question: in the ingredients it says 300ml water, but in the description only 150ml is used (for the pre-dough)...? thank you!

   Reply
   1. 

      Fabienne

      4 August 2023

      Hello Ralf,

      you're right, 150 ml is missing from the instructions or 150 ml is too much in the ingredients 🙂
      In fact, the recipe originally looked a little different, as we ringed out the carrot strips at the beginning. Due to the water loss, we then calculated with 300 ml of water.
      However, as this had caused confusion, we removed the wringing out of the carrot shavings from the recipe. In this step, however, we forgot to reduce the amount of water in the ingredients by half.

      To cut a long story short, I have adapted the recipe so that the ingredients now only contain 150 ml of water. This is the correct amount for the bread.

      Thank you for the tip!

      Many greetings
      Fabienne

      Reply
3. 

   Monika

   17 October 2025

   
   I tried the bread today, according to the instructions. 1 tbsp. flour 150ml. Water, add the yeast and leave to rise. Then I added the rest of the flour and salt and kneaded it in. Well, I didn't need to knead, it was too dry for that. Well, I thought after three hours of rising, this looks more like sand from the Gobi desert. Maybe the grated carrot will do the trick. I have just taken the (bread) out of the oven and was able to let the whole thing trickle out of the tin. Too bad about the ingredients, I'm off to the bakery now.

   Reply
   1. 

      Carolin

      24 October 2025

      Hello Monika,

      oh dear, of course it shouldn't be like that. Thanks for the tip!
      We will revise the recipe again to make it more successful.

      At first glance, we would advise you to adjust the amount of water. It should work much better with 250 ml.
      But we're going to get back into the kitchen and try it out ourselves.

      Kind regards

      Carolin

      Reply