Carrot bread (with walnuts)

Quick and easy, with no waiting for the dough to rise or other time-consuming feats. Delicious, full of fibers and healthy. 

Occasionally crunchy from the walnuts, with an undistinguished flavor (le je-ne-sais-quoi) from the carrots. 

A lovely side for many dishes (like fish and white sauce, for example, the way we had it). 

Recipe adapted from the Good Food Magazine Romania, February 2011 issue.

Ingredients (makes 1 large loaf, serves 4-6):

• 350 g flour
• 150 g wholemeal flour
• 2/3 teaspoon salt
• 2 teaspoons baking powder
• 150 g carrots, peeled and washed
• 75 g walnuts (we used about 6 walnuts for decorating but you can mix them all in)
• 300 ml yogurt
• 125 ml milk

Grate the carrots:

Combine the flours, salt and baking powder in a large bowl:

In a frying pan without oil, toast the walnuts on medium heat until you can smell them (4-5 minutes):

Preheat the oven to 210 degrees C or gas 8. Add the carrots and walnuts to the flours:

Also the yogurt:

Mix with your hand into a paste. When you feel you've mixed all you can but it's too dry, add the milk and mix again into a sticky dough:

Place it on a baking sheet and onto a tray, in a round shape:

Put it in the oven and bake for 30 minutes. It will rise and bake and get crunchy on the outside. If you knock on it, it will sound hollow. When the time is up, take it out of the oven and dig in! :)