I did it! I actually made a recipe that I pinned to one of my Pinterest boards! Based on a non-vegan recipe by Try Anything Once my version uses whole wheat flour, raisins, fresh ginger and most importantly, the bounty of finely shredded carrots from my juicer. I hate composting that beautiful stuff! The resulting loaf is light and full of fall flavors. Omit the cinnamon, orange zest, ginger and raisins (but not the carrots!!) for a fantastic sandwich bread.
Use the carrot pulp from your juicer to make this hearty wheat bread that is flavored with orange, ginger and cinnamon, and studded with walnuts and raisins.
- 1/4 cup oat milk
- 1/4 cup + 1 Tbsp. orange juice
- 1/4 cup pure maple syrup
- 1/2 tsp. salt
- 2 1/4 tsp. yeast
- 1/2 cup finely shredded carrots
- 2 Tbsp. coconut oil (melted or solid)
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- zest from 1 orange
- 1-inch piece of fresh ginger, peeled and grated
- 1 cup whole wheat flour
- 2 cups bread flour
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
- In the bowl of a stand mixer, combine the oat milk, orange juice, maple syrup, salt, and yeast. Pulse a few times and then let mixture sit until the yeast becomes frothy.
- Add the carrots, coconut oil, cinnamon, ground ginger, zest, and flours and using the paddle attachment, stir the dough until it just starts to come together. Switch to the dough hook and mix for about 6 minutes, or until the dough is slightly tacky. Add more flour in small quantities if it is too wet.
- Add the walnuts and raisins and mix until they are well-incorporated into the dough.
- Place the dough in a large bowl that’s been lightly coated with oil. Cover and let rise for a couple of hours.
- Lightly spray an 8-inch loaf pan with oil. Gently punch down the dough and place it on a lightly floured surface. Divide the dough in two and roll each piece into a rope of about 13-inches. Twist the two ropes together, pinch and tuck under the ends. Place the dough into the prepared pan and let rise for another hour or so. The dough should rise about 1-inch above the top of the pan.
- About 30 minutes before the end of the rise time, heat the oven to 350-degrees F. Place the pan in the oven and bake for 35-40 minute. The top should be brown and the bottom of the loaf should sound hollow when tapped. Remove loaf from the pan and place it on a wire rack.
- Let the loaf cool completely before slicing and serving.
- For added prettiness, combine 1/8 cup of oat milk and about 1 heaping teaspoon of barley malt syrup in a Pyrex measuring cup. Heat for about 20 seconds in a microwave. Stir to combine. Right before putting the loaf in the oven, lightly brush the top with the oat-syrup mixture and sprinkle with either quick oats or rolled oats. Bake as directed.
- Serving Size: 12
- Calories: 224
- Sugar: 9
- Sodium: 104
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 38
- Protein: 6
- Cholesterol: 0