Carrot Raisin Bread

H2O 200 g
oil 16 g
salt 4 g (1 tsp)
sugar 30 g
plain flour 450 g
milk powder 10 g
lemon juice 5 g (1 tsp)
yeast 4 g (1 tsp)
grated carrot 80-100 g (one carrot)

add after beep:
raisin 50 g

Setting: 1 (basic), light crust color, total 3 hours
1st knead (2 min) -> 2nd knead (28 min) ->1st rise (20 min)
-> punch down (15 sec) -> 2nd rise (20 min) -> punch down (10 sec)
-> 3rd rise (50 min) -> bake (60 min)

The bread looks and tastes good.

Information from wiki:

Carrots can be eaten in a variety of ways. Only 3% of the β-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil.

The carrot gets its characteristic and bright orange colour from β-carotene, which is metabolised into vitamin A in humans when bile salts are present in the intestines. Carrots are also rich in dietary fibre, antioxidants, and minerals.