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Unyeasted Carrot Rye Bread with Caraway
from Vegetarian Resource Center - Boston, USA

This is one of the recipes I created in order to utilize the carrot pulp left-over from juicing carrots.
Carrot puree will work in place of pulp, although you may wish to decrease the liquid ingredients somewhat.
The recipe is inspired in part by the Tassajara Bread Book's recipe for Tibetan Barley Bread.

  • 2 cups rye flour
  • 4 cups whole wheat flour
  • 2 cups carrot pulp
  • 1/2 cup caraway seeds (or more, to taste)
  • 1 1/2 tsp salt
  • 2 tbsp sesame oil (if no sesame oil, use all corn oil)
  • 2 tbsp corn oil, or other light vegetable oil
  • 3 1/2 cups boiling water (or slightly less, for carrot puree)
Pan roast rye flour in 1 tbsp sesame oil until darkened.
(This creates a heavenly aroma!)

Mix flours together with salt. Add caraway seeds.

Add oil, rubbing flour between hands until oily.

Add carrot pulp, and mix well.

Add boiling water, using spoon to mix until dough begins to form, and then hands.
Keep hands cool by dipping them in a bowl of cool water.
Mix until earlobe consistency.

Knead until smooth; i.e., until dough streches instead of tearing.

Shape into two small loaves, and place in oiled pans.
Cut tops lengthwise.

Proof 2-6 hours, in oven set at 100-150 F, or on countertop overnight.
Brush tops of loaves with oil and place damp tea towel over top to prevent drying.

Bake at 450F for 20 minutes on middle shelf, and then at 400F for 40 minutes on top shelf.
Alternatively, you may bake at 350F for 1 1/2 hours.

Crush will be rough but inside tender, and bottom and sides will be dark brown.
Cooked bread will sound a hollow thump when tapped with finger.

Wait until cool (approx. 1 hour) before slicing, for bread that slices cleanly.