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CHOCOLATE STUDIO | RECIPES | Viennoiserie & Breakfast Pastries & Bread

Black Emmer

Carrot Bread
By Chef Josh Johnson
Working time
1.5 hours
Yield
1 loaf
Contains
Gluten, Eggs
Black emmer is an ancient grain that adds nutritional value as well as a natural sweetness to baked goods. In this quick bread, it complements the brightness of the carrots. Our Santé 72% bittersweet chocolate, made with coconut sugar, adds caramel notes that pair well with the flours and mild sweetness of this bread.

Method

Ingredients
  • 130 gWater
  • 3.1 gSalt
  • 34 gCracked wheat
  • 106 gWhole eggs
  • 182 gCoconut sugar
  • 56 gHoney
  • 236 gShredded carrots
  • 28 gApple sauce
  • 178 gBlack emmer
  • 2.5 gKorintje cinnamon
  • 3.2 gBaking soda
  • 1.4 gBaking powder
  • 80 gVegetable oil
  • 36 gCoconut oil
  • 120 gGuittard Santé 72% made with coconut sugar
Directions
  1. 1

    Cook the water, salt, and cracked wheat together until the cracked wheat is tender and the water has evaporated. Cool.

  2. 2

    Using a paddle attachment, mix the eggs, coconut sugar, and honey until it is pale and has reached a very light ribbon stage. Add the shredded carrots, applesauce, and cooled cracked wheat. Mix well. Add the sifted dry ingredients and mix until just combined. Combine the vegetable oil with the coconut oil and drizzle into the batter with the mixer on low to medium speed. Add the Santé 72% chocolate and mix until combined.

  3. 3

    Grease and line a 9.5"x3"x3" loaf pan with parchment. Fill pan and bake bread at 330°F (166°C) for approximately 45-50 minutes, or until the center springs back when lightly pressed.

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