Nutty Carrot Sourdough Loaf
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Nutty Carrot Sourdough Loaf
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| Servings | Prep Time |
| 1loaf | 15minutes |
| Cook Time | Passive Time |
| 55minutes | 70minutes |
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Ingredients
Main ingredients
- 100gr Carrots, peeled and grated
- 225gr Strong white bread flour
- 25gr Strong wholemeal bread flour
- 100gr Rye flour
- 3tbsp Oats
- 3tbsp Pumpkin seeds
- 2tbsp Linseeds
- 1tbsp Sunflower seeds
- 1tsp Salt
- 1tsp Sugar
- 75gr Sourdough
- 50gr Chopped hazelnuts or almonds
- 300ml Tepid water
Optional
- 12gr 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.