Carrot Bread with Walnuts

Finely grate the carrots and squeeze them well in a clean cloth or sieve.

Preheat the oven to 170 °C fan (190 °C conventional) and grease a loaf pan (approx. 25 cm).

Melt the butter and let it cool until it is just lukewarm.

Whisk the cooled melted butter with the sugar until frothy.

Gradually beat in the eggs until a homogeneous mixture forms.

Add the carrots, salt, cinnamon and nutmeg and mix well.

Mix the rye flour and all-purpose flour (Type 405) with the baking powder, sift over the carrot mixture and briefly stir in.

Coarsely chop the walnuts and gently fold them into the batter.

Pour the batter into the prepared loaf pan and smooth the surface.

Mix the egg yolk with 1 tbsp of water and brush the surface several times with it.

Bake in the preheated oven for 45–55 minutes.