Carrot and Sun-dried Tomato Bread

This is one of my favourite "different" breads. It has a nice aroma, colour and texture. I love it toasted with a slice of mild cheese. You can substitute the sun-dried tomatoes and use olives or even capers. This bread is full of fibre, protein, healthy fats and vitamins from the seeds. The carrot also gives a nice flavour as well and is a part of our recommended "five a day".

You will need a basic loaf tin (I prefer to use the ones made from silicon).

A very nice and a little different bread. Perfect for all kinds of toppings

This recipe is:

  • Egg free
  • Nut free but includes seeds/oils from seeds

This recipe is easy to make:

  • Lactose (dairy) free

Carrot and Sun-dried Tomato Bread

Makes 1 loaf


  • 300 grams (11 oz) spelt flour
  • 40 grams (1½ oz) bran (you can use more spelt flour instead)
  • 30 grams (1 oz) millet (whole)
  • 40 grams (1½ oz) sunflower seeds
  • 2 tablespoons aluminium free and gluten free baking powder
  • 1 tablespoon agave nectar
  • 1 teaspoon salt (Himalaya or sea salt)
  • 1 teaspoon ground turmeric
  • 10 sun dried tomatoes, chopped finely
  • 2 carrots, grated
  • 200 millilitres (7 fluid oz) yoghurt, buttermilk or soy yoghurt
  • 100 millilitres (3½ fluid oz) water


  • Mix 300 grams spelt flour, 40 grams bran, 30 grams millet, 50 grams sunflower seeds, 2 tablespoons aluminium free baking powder, 1 teaspoon ground turmeric and 1 teaspoon salt in a large bowl.
  • Peel the 2 carrots and grate them fairly finely.
  • Pat the excess oil off the 10 sun dried tomatoes with a paper towel. Chop finely (or chop in a food processor).
  • Add carrots and sun dried tomatoes into the spelt mix.
  • Add 100-200 millilitres yoghurt and stir a couple of times, be careful not to overdo it.
  • Add as much as you need of the water (start with 50 millilitres (1½ fluid oz) and add more if needed).
  • The consistency of the dough should be sticky but not runny. It should not drop easily off a spoon. If too dry, add a little water, if too runny add a little spelt.  
  • Lightly grease the silicon loaf tin.      
  • Bake at 180 degrees Celsius/350 degrees Fahrenheit/Gas Mark 4, for 60 minutes.      
  • You can tell if the bread is ready when sticking a sharp knife into the middle. If it comes out clean, it is ready. It will also sound hollow when tapped underneath with your knuckles when ready.    


  • You can use regular baking powder instead of the aluminium free and gluten free baking powder.  
  • You can slice the bread, wrap individual slices in plastic bags and reheat or toast in the toaster later.  
  • You can use various seeds in this recipe i.e. pumpkin seeds, poppy seeds, black sesame seeds, mustard seeds and more.
  • You can use milk or soy milk instead of the yoghurt. If you do, mix 1 tablespoon lemon juice into the milk and allow to set for 10 minutes.
  • You can use wholemeal flour instead of the spelt flour and honey instead of the agave nectar.
  • If you don't have a silicon loaf tin, you can use regular loaf tin and line it with baking parchment.