Carob Bread
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Bread
- ½ lt. / 17 fl. oz. beer
- 350 gr. / 12 oz. self-rising flour
- 150 gr. / 5.5 oz. carob flour
- 1 tsp baking powder
- 1 tbsp honey
- 1 tbsp sugar (optional)
- 2 tbsp extra virgin olive oil
- Pinch of salt
- 2 tbsp squash seeds
- 2 tbsp white raw almonds roughly chopped
- 2 tbsp raw walnuts roughly chopped
- Oil and flour for the baking pan
- Preheat oven to 200°C / 400°F.
- In your stand mixer place the flours, baking powder and salt and mix slowly with the paddle to incorporate.
- Add all the rest of the ingredients except the seeds and nuts.
- Mix at the slowest speed to incorporate everything.
- Add the seeds and nuts and mix again couple of times at the slowest speed to incorporate them as well.
- Take a bread pan with dimensions 30 cm X 11 cm / 12 in. X 4.5 in.
- Butter it and flour it.
- Pour the batter and bake for 15 minutes at 200°C / 400°F.
- Lower temperature to 175°C / 350°F and bake for another 25 minutes or until the knife comes out clean.
- Remove from the oven, let it cool and serve.
Recipe adapted from Joanna Stamoulou
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/carob-bread/
3.3.3070