Preheat the oven to 200 °C (180 °C fan) and lightly grease a loaf tin with olive oil or line it with baking paper.
Finely grate the carrot, coarsely grate the courgette and roughly chop the walnuts. Squeeze the courgette lightly if needed so the dough doesn't get too wet.
Mix the wholemeal spelt flour, dried yeast and salt in a bowl. Stir in the water, olive oil and apple cider vinegar, then fold in the carrot, courgette and walnuts.
Spoon the dough into the loaf tin and smooth the top. Leave to rest briefly so the flour can absorb the liquid.
Bake the bread at 200 °C for 45–50 min until the crust is golden brown and it sounds slightly hollow when tapped. Then let it cool a little and carefully ease it out of the tin.
Slice and serve, ideally lukewarm – on its own, with cream cheese (a vegan one, to keep it vegan) or with savoury spreads.
Good to know
This is the kind of bread I especially like: uncomplicated, savoury and pleasantly moist. Great for supper, with soup or on its own with a little butter (olive oil keeps it vegan).
Swaps
Walnuts → hazelnuts (similarly nutty, also with unsaturated fatty acids); courgette → grated squash (brings beta-carotene and a mild sweetness); wholemeal spelt flour → wholemeal flour (similar fibre content); olive oil → avocado oil (mild in flavour, mainly unsaturated fats).
Allergens
Contains gluten and tree nuts (walnuts); suitable for children in small pieces that are easy to chew, and fine in pregnancy as long as the bread is baked right through and there are no known allergies.
