This whole wheat carrot and broccoli bread l two ways recipe is more than a decade old, yet still goes down a treat. It is filled with the goodness of healthy vegetables and flavoured with an assortment of spices.
The yeast journey-
There was a time, many years ago, when the very idea of baking with yeast was a scary thought. I admired others works, and although I badly wanted to make something with it, I didn’t dare to venture. And when I did try, instead of a nice loaf of bread, my end product resembled something like a cardboard, and one would probably need a saw to cut through it! The insides were half done too. And the dough did not rise properly. But after a couple of failed attempts, I decided that enough was enough and rolled up my sleeves to tackle it. And yes, the perseverance paid off and I was so pleased with the results. That was the begining of a beautiful relationship that continues to this day; no beastly tales here.
In those early days, probably I was too restless to just get on with it. I loved baking, but the ones that I baked did not require long periods of resting the dough. Now I know better. I knead with enthusiasm and lovingly let the dough rest for the required time. And when the dough rises, I walk around with a spring in my step. And when the bread is baking in the oven, I feel giddy with the lovely aromas that waft through the house; the smell of freshly baked bread.
I have come a long way since those early years; and I continue to enjoy my little experiments now and then. These whole wheat broccoli and carrot breads are another example, and which I would like to share with you. This is again one of those recipes that I salvaged from ‘the notebook’. This bread has some seriously lovely aromas and it went down a treat with my family.
Two ways-
With the ingredients listed in the recipe, I made 8 buns and one flat bread. If you wish you can make just two flatbreads with the dough, or just the buns.
Serving suggestions-
This bread is the perfect accompaniment with a bowl of soup. We had ours with some lentil soup. They will also go down a treat with some curry, chutney or a spicy dip.
Reheating-
This bread is best served warm. If they are to be served at a later time, reheat them in the microwave for a minute or wrap them with foil and heat in a pre heated oven.
Continue reading for the full recipe for this whole wheat broccoli and carrot bread l two ways.
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Whole wheat broccoli and carrot bread l Two ways
Ingredients
- 2½ tsp active dried yeast
- 1 large carrot, grated
- 2 cups finely chopped broccoli
- 1 tsp sugar
- ½ tsp paprika
- 1½ tsp roasted and ground cumin
- ⅓ tsp turmeric
- ¾ cup warm milk and a little extra for brushing the tops
- 1½ tbsp oil
- 2 tsp salt
- 3¼ cup whole wheat flour ( I used atta)
- a little melted butter(for brushing)
- a few sesame seeds for topping the buns/bread (optional but recommended))
Instructions
- In a bowl, whisk together the yeast, sugar, salt and milk.
- Add the carrots, broccoli, paprika, turmeric, cumin and oil and mix well.
- Add the flour and bring everything together to form a ball of dough. Knead for 7-8 minutes( floured hands and board will help if the dough feels too sticky)
- Place the dough in a clean and oiled bowl and toss the dough around to coat it with the oil.
- Cover the bowl with plastic wrap and leave in a warm place, until doubled in volume ( approximately an hour ).
- Punch down the dough and divide it into two equal portions.
- From one half of the dough, make 8 balls, slightly flatten, and arrange in a greased muffin tray. Cover the tray with a greased plastic wrap and leave in a warm place to rise, till doubled in volume. (see notes below)
- Make a ball with the other half of the dough and place it on a lined and greased baking tray. Flatten the ball to about 6 – 6 and 1/2 inches in diameter. Cover with an oiled plastic wrap and leave to rise in a warm place till doubled in volume.
- Pre heat the oven at 220 deg C.
- Brush the tops of the buns with a little milk and sprinkle the sesame seeds.
- Place the muffin tray on the top rack of the oven and bake for about 17-19 minutes or till the tops are nicely browned and a tooth pick inserted through the centre comes out clean.
- Brush the tops immediately with some melted butter and cool in the pan for a couple of minutes. Run knife round the buns and transfer to a rack to cool completely before storing.
- On the flat bread, make light criss – cross cuts on the dough with a sharp knife. Brush the top with a little milk and place the tray on the top rack of the oven. Bake for 15-18 minutes or till the top is nicely browned and and a tooth pick inserted through the centre comes out clean. Brush immediately with some melted butter and cool on the tray for 2 minutes. Remove the lining and transfer to a rack to cool completely.
- Cut along the incisions.
- This bread is best served warm. If they are to be served at a later time, reheat them in the microwave for a minute or wrap them with foil and heat in a pre heated oven.
Notes
- Instead of 8 buns and a flatbread, you can either make 16 buns with the dough or 2 flatbreads with it.
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Until next time,
Sunita
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