Ancient Grains Carrot Bread for #BreadBakers

Thank you for sharing!

Last Updated on November 13, 2019 by Chef Mireille

Carrot BreadIt’s time for #BreadBakers and this month’s theme in ancient grains. While I often use flours made from ancient grains like quinoa and millet and most recently, Einkorn, I usually do a combination with modern grains. Since most ancient grains have very little to no gluten, I did not feel confident in attempting a yeast bread with 100% ancient grains, so I instead did a quick bread. With fresh ginger, this bread is a wonderful seasonal treat and very low in gluten with only the Einkorn having some gluten. This is a great treat for those who have an intolerance to gluten, but I still wouldn’t recommend it for those with Celiac’s disease who cannot eat any gluten at all.

For those who are unfamiliar with Einkorn, you can read all about it in my post here. Millet is a grain that was first cultivated in China and is very popular now in South Asia and Africa. In those countries, there are many different varieties of millet used. Here in America, unless you go to an Asian or African market, pearl millet is what we get as either the whole grain or the milled flour. You can cook the whole grain similar to the way you would cook rice as I did in this pilaf here.

Ancient Grains Carrot Bread

Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 1 loaf

Ingredients:

  • 1 cup Einkorn flour
  • 1 cup millet flour
  • 1 cup firmly packed brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons freshly grated ginger
  • 3/4 cup buttermilk
  • 1 egg
  • 4 tablespoons oil
  • 2 teaspoons vanilla extract
  • 1/4 cup walnut meal
  • 1 cup grated carrots

Preheat oven to 350 F. Spray a loaf pan with non stick spray.

In a large bowl, mix flours, sugar, baking powder, baking soda, salt and ginger. Mix well.

In a small bowl, whisk together buttermilk, egg, oil and vanilla. Mix well.

Add to dry ingredients and mix well. Add walnut meal and mix well.

Using a rubber spatula, fold in carrots.

Place in prepared pan.

bread -edit

Bake for 1 hour.

Walnut Carrot Bread -edit

This healthy snack is just as good for breakfast as a whole grain snack.

Whole Grain Carrot Bread -edit

Carrot Bread
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Ancient Grains Carrot Bread for #BreadBakers

Prep Time15 mins
Cook Time1 hr
Servings: 1 loaf

Ingredients

  • 1 cup Einkorn flour
  • 1 cup millet flour
  • 1 cup firmly packed brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons freshly grated ginger
  • 3/4 cup buttermilk
  • 1 egg
  • 4 tablespoons oil
  • 2 teaspoons vanilla extract
  • 1/4 cup walnut meal
  • 1 cup grated carrots

Instructions

  • Preheat oven to 350 F. Spray a loaf pan with non stick spray.
  • In a large bowl, mix flours, sugar, baking powder, baking soda, salt and ginger. Mix well.
  • In a small bowl, whisk together buttermilk, egg, oil and vanilla. Mix well.
  • Add to dry ingredients and mix well. Add walnut meal and mix well.
  • Using a rubber spatula, fold in carrots.
  • Place in prepared pan. Bake for 1 hour.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

This month’s BreadBakers’ theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here’s what our creative bakers came up with.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. susan / the wimpy vegetarian

    I love that you made this carrot bread, and now that I have a bag of Einkorn just waiting to be used, I’ve got to make this. I can’t eat nuts, but maybe I’ll substitute ground flax seed meal instead. I’ll let you know how it goes 🙂

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