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| 1 Packung | Active dry yeast (1tbsp) |
| 1/4 Tasse | Warm water (110-115 F) |
| 1 | Egg |
| 2 Esslöffel | Honey |
| 1 Tasse | Unbleached white flour |
| 9 x ca. 30 g | Crushed pineapple in |
| | Its own juice |
| 1 Tasse | Grated carrots (2 med) |
| 1/4 Tasse | Raisins (dark or golden) |
| 1/4 Teelöffel | Salt |
| 1/2 Teelöffel | Cinnamon |
| 1/4 Teelöffel | Ground nutmeg |
| 1/4 Tasse | Sunflower seeds |
| 1 1/2 Tasse | Whole wheat flour |
| 1/2 Tasse | Bran |
| 2 Esslöffel | Vegetable oil |
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Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the yeast. Combine the egg, honey, yeast mixture, unbleasched white flour, and the pineapple in a mixing bowl. Beat well. Let stand in a warm place for 30 minutes covered with a wet towel. Add the carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil. Blend well. Spoon the dough into a lightly oiled 10 inch tube pan. Let rise unti ldoubled in a warm place for 60 minutes. Bake in a 350 F oven for 25 minutes or until browned. Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack. Engergy per serving (1/16 of recipe): 130 calories
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