Name: Nutty Carrot Sourdough Loaf
Prep time: 15 min
Cook time: 55 min
Yield: 1 loaf
Cuisine: Bread
Ingredients: 100 gr Carrots, peeled and grated; 225 gr Strong white bread flour; 25 gr Strong wholemeal bread flour; 100 gr Rye flour; 3 tbsp Oats; 3 tbsp Pumpkin seeds; 2 tbsp Linseeds; 1 tbsp Sunflower seeds; 1 tsp Salt; 1 tsp Sugar; 75 gr Sourdough; 50 gr Chopped hazelnuts or almonds; 300 ml Tepid water; 12 gr Fresh yeast

Nutty Carrot Sourdough Loaf

Course

Bread Dish

Cuisine

Bread

Prep Time

15 minutes

Cook Time

55 minutes

Passive Time

70 minutes

Servings

loaf

Ingredients

Main ingredients

100 gr Carrots, peeled and grated
225 gr Strong white bread flour
25 gr Strong wholemeal bread flour
100 gr Rye flour
3 tbsp Oats
3 tbsp Pumpkin seeds
2 tbsp Linseeds
1 tbsp Sunflower seeds
1 tsp Salt
1 tsp Sugar
75 gr Sourdough
50 gr Chopped hazelnuts or almonds
300 ml Tepid water

Optional

12 gr Fresh yeast

Instructions

Mix all ingredients together in the electric mixer on highest setting for 5 minutes
Cover the dough with a cloth and let it rise for 30 minutes in a warm spot
Mix once again, fill in a bread form and let rest for another 40 minutes
Preheat the oven to 200°C.
Brush the top of the loaf slightly with water, cut the top in the middle one lengthwise and twice withdthwise for the bread to bake through.
Bake for 10 minutes at 200C, then reduce temperature to 180C and bake for a further 45 minutes.
Let the bread cool down for at least 1 hour before cutting.

Recipe Notes

As you have noticed, this recipe doesn't use yeast at all which keeps the baked bread dense and very moist. To give your bread a more 'fluffy' feel, simple add 1 tsp of dried yeast or 12gr of fresh yeast.

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Panadería Alejandro

Nutty Carrot Sourdough Loaf

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