2 teaspoon active dry yeast
2-3/4 cups + 2 tablespoon bread flour
3 tablespoon rolled oats
1-1/2 cups whole wheat flour
1-1/2 teaspoon ground ginger
1-1/2 tablespoon sugar
1-1/2 teaspoon salt
1-1/2 teaspoon vegetable oil
3/4 cups water
3/4 cups grated carrots
3/4 cups chopped canned beets
Add all ingredients except the carrots and beets.
Add carrots and beets during second kneading.
Bake on basic bread cycle.
This is a very dry dough in the first knead. Add a little beet juice or water while kneading. Add beets at end of first knead cycle. Add carrots at end of first knead. Chop beets in medium pieces, too small will become mixed into the dough and no red specks in the finished bread.