Carrot Bread

Experience the delightful combination of flavors and textures with this recipe for Roasted Oat and Carrot Sourdough Bread. This bread captures the essence of homemade goodness, with the nuttiness of roasted oats and the juiciness of grated carrots. As you savor each slice, you’ll appreciate the unique blend of flavors that make this bread a true delight.

In this recipe, the foundation of sourdough bread is enhanced by the addition of rolled oats that have been dry roasted for a slightly toasted and nutty taste. The grated carrots bring a subtle sweetness and moisture to the bread, making it incredibly tender and enjoyable. The dough is created using wheat flour, wheat sourdough starter, milk, yeast, and a touch of salt, resulting in a well-balanced and flavorful loaf.

Makes 2–3 loaves

INGREDIENTS:

WHAET SOURDOUGH STARTER

• ¾ cup (200 ml) water, room temperature
• 2 cups (325 g) wheat flour or spelt flour, sifted
• ½ cup (100 g) grated apple, peeled

BREAD:

• ½ cup (100 ml) milk, room temperature
• 1¾ tsp (5 g) fresh yeast
• 1 tbsp (15 g) salt
• 3¾ cups (450 g) wheat flour, wholemeal
• 1 cup (100 g) rolled oats (dry roast them in a non-stick frying pan)
• 5 oz (150 g) wheat sourdough starter
• 1 cup (200 ml) water, room temperature
• 2 cups (250 g) grated carrots

INSTRUCTIONS:

WHAET SOURDOUGH STARTER

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a part of it to dry

BREAD:

1. In a bowl, combine ½ cup (100 ml) of room temperature milk with 1¾ tsp (5 g) of fresh yeast.
2. In a separate large mixing bowl, mix 1 tbsp (15 g) of salt, 3¾ cups (450 g) of wholemeal wheat flour, and 1 cup (100 g) of dry roasted rolled oats.
3. Add the milk-yeast mixture and 5 oz (150 g) of wheat sourdough starter to the dry ingredients. Mix well.
4. Gradually add 1 cup (200 ml) of room temperature water to the dough while kneading it for about 10 minutes.
5. Incorporate 2 cups (250 g) of grated carrots into the dough and continue kneading until they are well distributed.
6. Place the dough in a warm area and let it rise for 60–90 minutes, until it has doubled in size. Note that the dough will be slightly sticky.
7. Once the dough has fully risen, knead it again to release excess air.
8. Grease two to three loaf pans and fill them halfway with the dough.
9. Allow the dough to rise for about 45 minutes, or until it has doubled in size.
10. Preheat the oven to 475°F (250°C).
11. Place the pans with the risen dough into the oven and bake for 10 minutes.
12. Reduce the oven temperature to 350°F (180°C) and continue baking for approximately 30 minutes, or until the loaves are golden brown and cooked through.

Once baked, remove the loaves from the oven and let them cool before slicing. The combination of roasted oats and grated carrots in this Roasted Oat and Carrot Sourdough Bread adds a delightful nutty flavor and juiciness to each slice. Enjoy this wholesome and flavorful bread on its own, with your favorite spreads, or as a complement to soups and salads.