This recipe makes one small, though very dense and filling loaf. If you require a larger and higher loaf and are using this bread a lot, I recommend doubling the recipe and cooking for an extra 20 minutes, or until ready.
*buckwheat can be swapped for more almond meal if you prefer, but please note the bread will be super dense! For reasons on why this recipe includes buckwheat flour please read the above blog post.
Preheat your oven to 180c. Grease and flour a standard sized bread loaf tin. In a large mixing bowl combine all of the dry ingredients including all the seeds and mix well.
Place the mashed carrot, water, olive oil and apple cider vinegar in a blender and blend to well combined. Make a well in the center and add the wet carrot mix from the blender.
Mix the wet ingredients through into the dry ingredients bringing to a wet batter. This mixture will not be like bread dough, it is more like a very thick cake batter. If it seems too stiff and not like a thick cake batter, add the extra 1/8th cup of water.
Spoon the mixture into the prepared baking tin and smooth out the top. You can sprinkle the top with some extra seeds if you like. Place in the oven for 50 - 55 minutes, checking at around the 50-minute mark to ensure it is getting close. The bread is done when a skewer comes out of the center free of wet dough and it sounds hollow when you knock on the top of it with a closed fist.
Allow the bread to cool in the tin for 10 minutes then gentle run a knife around the edges before removing the bread from the baking dish. Leave the bread to cool on a wire wrack unless eating immediately of course.
This bread can be kept out of the fridge for 48 hours, then is best sliced and frozen to keep it super fresh. Delicious served toasted and topped with your favourite toppings.