New Carrot and Parsley Loaf

Added by McDougalls Team

New Carrot and Parsley Loaf

A great recipe for new season carrots combined with parsley

At a glance

Preparation time:
Cooking time: 30-35 minutes



  1. Mix flour, sugar, salt, water, yeast, honey, olive oil into a dough, knead for 8-10 minutes and leave to prove in a warm place for 1.5 hours. Knock back and knead in the carrots and parsley and half the oatmeal. Put into tins, top with the remaining oatmeal and the sunflower seeds and prove again at 40ºC for an hour. Preheat oven to 200ºC conventional, 180ºC fan, gas 6. Cook for 30-35 minutes, brushing with the yoghurt mix half way through.

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  • 350g White Bread Flour
  • 150g Wholemeal Bread Flour
  • 1 tsp sugar
  • 1 tsp salt
  • 300g warm water
  • 1 Pack Hovis Yeast
  • 25g olive oil
  • 1 tsp honey
  • 2 tsp coarse oatmeal
  • 1 tsp sunflower seeds
  • 2 medium carrots, peeled and grated
  • 1 handful curley parsley, chopped
  • 50/50 yoghurt/milk mix to glaze

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