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Yeasted Carrot Oat Bread with Basil & Saffron
Fragrant yeasted oat loaf flavoured with grated carrot, saffron, basil and garlic, lifted by yogurt and pumpkin seeds. Flourless and deeply golden.
30 min prep / 110 min total
216 kcal
6.9g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 200 mlwarm water
for the starter
- 5 gdry yeast
- 1 tbspsugar-free syrup
- 100 goat flour
for the starter
- 250 goats
ground in a blender
- 40 gpumpkin seeds
pulsed briefly
- pinchsalt
- tspdry garlic
- tspdry basil
- pinchsaffron
- 30 mlolive oil
- 100 gyogurt
- 1carrot
grated
- flaxseeds
for topping
Instructions
Whisk 200ml warm water with 5g dry yeast, 1 tablespoon sugar-free syrup and 100g oat flour. Rest until foamy.
Grind 250g oats in a blender, pulse in 40g pumpkin seeds, salt, dry garlic, dry basil and saffron.
Add the activated starter to the dry mix with 30ml olive oil, 100g yogurt and the grated carrot. Mix into a thick dough.
Transfer to a greased loaf tin, smooth the top, sprinkle with flaxseeds and let rest in a warm spot 15-.
Bake at 190°C for 50-, until the crust is deep gold. Cool before slicing.
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