This is a recipe that I bookmarked since the first day I received Dan Lepard's Short And Sweet in the mail. The soft crumb hides a heady mix of flavours from sweet grated carrots, molasses, cocoa, coffee, and caraway seeds in a hearty rye & wheat bread. It begs to be toasted and slathered with butter.
The original recipe was published in The Guardian in 2007 (there's an error: should read 425g of strong white flour). Heidi Swanson from 101 cookbooks recentlyposted her adaptation. I'm partial to Lepard's method of bread making since it is entirely hand-mixed and there's minimal kneading.