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Carrot and Watercress Twist


Makes 1 large loaf

Preheat oven to 200ºC/Gas 8/ fan 180ºC

2 tablespoons olive oil

2 teaspoons cumin seeds

100g grated carrots

75g watercress (young spinach or rocket can be used instead) roughly chopped

½ teaspoon ground black pepper

454g flour (wholemeal, granary or wholemeal with added cereals)

1 sachet easy blend yeast

1 ½ teaspoons salt

275ml lukewarm milk milk to glaze

To finish: oats, sesame seeds, or sunflower seeds to sprinkle


Lightly grease a large baking sheet.

Heat the oil in a large pan and quickly fry the cumin seeds until they darken, add the carrots and stir fry for about 3 minutes until softened. Stir in the watercress and pepper, remove from the heat and leave to cool.

Mix together the flour, yeast and salt. Stir in the carrot and watercress mixture. Add the water and mix to a soft dough.

Turn out onto a lightly floured surface and knead for about 5 minutes until elastic.

Divide the dough into 2 pieces. Using lightly floured hands, shape each piece into a sausage 10 inches long then carefully twist the two pieces together. Pinch both ends firmly together to seal.

Transfer the twist to an oiled baking sheet, cover with oiled polythene and leave to rise for about an hour or until it has doubled in size.

Brush the dough with milk and sprinkle with your choice of topping.

Bake for 35-40 minutes until golden brown and the loaf sounds hollow. Cool.