Technically, this is a whole wheat bread, because although I use refined wheat flour, I have added wheat bran for fiber and coconut oil and nuts for healthy fats and vitamins. Also, this bread has a lot of fiber because of the homemade coconut flour and the large proportion of freshly grated and squeezed carrots. It's a dream if you spread a little jam on top; I used the last bit of naturally sweet date jam I had left.

INGREDIENTS

• 300 gr grated and squeezed carrot

• 150 gr homemade coconut flour (you can see here how I made it)

• 200 gr all purpose flour

• 50 gr bran

• 200 gr walnuts

• 100 gr raisins

• 1 cup warm milk

• 70 ml cold-pressed coconut oil

• 50 ml can honey

• dash of water

• 1 egg (M)

• 1 teaspoon brown sugar

• 2 teaspoons salt

• 1 teaspoon instant dry yeast for swwet dough

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• a little coconut oil to grease the baking tray

THE PROCESS

Wait for the 23-hour power outage and start 🙄

First of all, I made a preferment: I mixed the warm milk with the dry yeast, the sugar, and a little portion of the wheat flour, about half a cup. I mixed it well with a handwhisk and let it sit for 20 min. After that time it was all bubbles and perfect to start making the dough.

While I waited for the preferment to be done, I added the raisins, cane honey and water in a pot and let it simmer for about 5 minutes.

I washed, peeled, grated, and squeezed the carrots. It was 500gr before I squeezed it. (When I make carrot cake, I grate it thinner and squeeze even more; this way you get to put more carrot in the recipe, and less wheat flour 👌 Do you also do it this way, or do you prefer not to squeeze the grated carrot?)

While it was still warm, I added the raisins with its sauce into the preferment...

Then I measuredand added the other ingredients, all except the walnuts.

I added the flours...

...and the salt...

...mixed a little with my hand and I added the bran, egg, and coconut oil. At thi spoint, I could knead it. I did for about 5 minutes.

I let the dough rise slowly, about six hours. Every two hours or so, I would prick it to deflate it; this way the fermentation would be more complete, to obtain a bread that we could digest lightly and smoothly.

Once the dough had finished its last rising, so that it had doubled in size, I separated it into portions, to make buns of about 100 grams. At this point, I crushed the walnuts in a mortar.

To make the buns, I flattened the portion of dough in my hand, pressed it against the crushed walnuts, folded it, closed it, and then gave it a round shape.

I added a little extra crushed walnuts on top, just for a better look.

This kind of bread is dense and so won't rise much, but it will still be light and soft.

I let them bake well, each batch for about 50 minutes at 300°F.

Bon appetite!