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Carrot & Walnut Bread
Recipe courtesy Dorset Cereals
Recipe courtesy Dorset Cereals
  • 7 g or 1 tbsp dried yeast (or 20 g fresh yeast)
  • 1 tbsp sugar
  • 300 g plain yogurt, warm
  • 400 g all-purpose flour
  • 1 tsp salt
  • 100 g Dorset Cereals Fruit, Nuts & Seeds Muesli
  • 1 large carrot, peeled and grated
  • 50 g walnuts, chopped
  • 1 tbsp vegetable oil


Yield: Makes one 1.5 kg loaf
Preparation time: 15 minutes plus 2 hours proofing
Cooking time: 40 minutes
This bread can also be made in a bread-maker.

Heat the yogurt gently in a microwave until just warm enough as you would warm baby's milk. Mix the yeast and sugar in a bowl and add the yogurt, set aside for 10 minutes.
If using instant yeast, skip this proofing step.

Place in a mixing bowl flour, salt, Dorset Cereals Muesli, carrot and walnuts and make a well in the centre, pour in the yogurt, sugar, yeast, and then add the oil.  Mix until a dough is formed. If the mixture is a little dry add a touch more yogurt or a little water.
Transfer to a floured surface and knead. Place the dough back into the bowl and leave in a warm dry place covered with a damp tea towel or oiled cling-film for approximately 1 hour, or until dough has doubled in size.
Meanwhile grease and line the base of a 1.5 kg loaf tin or simply oil a baking tray.
Take the dough, knock back by kneading, ensure the dough is smooth and place in the prepared tin or mould onto the prepared tray.
Leave in a warm place once more until double in size again. Bake for 40 minutes or until golden. Bread is cooked when the bottom sounds hollow when tapped. Remove the bread from the tin immediately and place on a wire rack.

Best served warm with cheese or butter.

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