Ingredients
- 3 carrots, medium size
- 200g wheat flour
- 250g whole wheat flour
- 1 tsp salt
- 1 package of dried yeast
- 250g buttermilk
- 80g California walnut kernels
Preparation:
- Preheat the oven to 175°C. Then peel the carrots, slice them and grate them finely with the walnuts in a blender.
- Put the remaining ingredients in a large bowl add the grated carrot walnut mixture and knead well for about 3 to 4 minutes.
- Let the whole dough rise for at least an hour.
- Form two baguettes from the dough and let it sit on a baking tray lined with baking paper for another 30 minutes.
- Finally bake for about 40 minutes.
