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Carrot & Walnut Sourdough bread



12 slice(s)


  • 270 g carrots, peeled & cut in 3 pieces
  • 200 g Sourdough starter, I use Rye
  • 2 heaped teaspoon salt
  • 40 g olive oil
  • 270 g water
  • 750 g flour, I use Spelt
  • walnuts, a handfull
  • 6
    5h 0min
    Preparation 4h 0min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

    Carrot & Walnut Sourdough Bread
  1. Add the carrots to the mixing bowl 2sec/sp6.

    Add all other ingredients but only 500g of the flour 10sec/sp6.

    Add the remaining 250g of the flour and walnuts 10sec/sp6.

    Transfer to a bowl, cover and let it rest for 4 hrs.

    Preheat your oven to 200c fan forced. Fill a baking dish with some water and put on the bottom inside your oven.

    Line a bread tin with baking paper, sprinkle some flour and add the dough into it. Top with some more flour and bake for about 45-60 min.

    Remove the bread from the tin and tap the bottom of your loaf, it should sound hollow when done.

    If its not done, place it back to the oven without the tin and bake a little longer until done.


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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