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Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

This is from the Tassajara Bread Book. Yes, it's all whole wheat flour and honey. It turns out to a sweet, moist, dense cake. I would recommend covering it and letting it sit a day after baking, the flavors are blended and the bread tastes wonderful!

Ingredients Nutrition

Directions

  1. Cook the carrots, raisins, honey, butter and spices in the water in a saucepan for 10 minutes over medium heat, then allow to cool.
  2. Mix together remaining ingredients in a large bowl then combine with wet ingredients until moistened.
  3. Pour into two well greased loaf pans.
  4. (I used 7 3/4 x 3 5/8 x 2 1/4).
  5. Pick one around that size.
  6. Bake at 300 degrees for 45 minutes or until a toothpick comes out clean.
  7. Let cool for a while then remove to wire racks to finish cooling.
Most Helpful

5 5

I had the same problem as Charishma. Next time I'll do the same too- make only one loaf. The idea of letting it sit until the next day is a good one. I subbed the allspice for ginger and that really packed a punch a day later!

5 5

This makes a wonderful eggless bread. I only found my bread was too small. I had halved the recipe and baked it in a 8 inch round pan in my AMC Dutch Oven for 1 hour. It baked well, but was too small. Next time, I'll use exactly the same qty. of ingredients as is mentioned here to make 1 loaf. I did use black walnuts instead of plain walnuts as I had the former on hand. I did substitute the butter with margarine and nutmeg with cinnamon. Thank You for sharing a somewhat healthy bread recipe.