Carrot bread

Ingredients for 1 servings:

• 650 g carrot(s)
• 1 tsp walnut oil (can also be omitted)
• 325 g wheat flour type 405
• 75 g spelt flour type 630
• 1 sachet(s) of dry yeast, 7g each or 1/2 cube of fresh yeast
• 1 pinch(s) of sugar
• 1 tsp salt
• 1 tsp bread spice mix
• 200 ml whole milk
• 2 tbsp butter, melted and cooled
• Flour for the proving basket
• e.g. carrot juice or orange juice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 25 minutes

makes 1 loaf, leftover pulp from juice production

Peel the carrots, trim the ends, and juice them in a juicer. Add oil to the juice, if desired, and set aside. Remove the pulp from the juicer and weigh it. You should add at least 175 to a maximum of 225 g of pulp to the bread (I kept 175 g of pulp from a good 500 g of carrots). In a mixing bowl, mix the flour, yeast, salt, sugar, and bread spice (first, mix the fresh yeast in a cup with sugar and a little of the milk until smooth). Add the milk, butter, and loosened pulp and knead everything well. If the dough is too dry, simply add a little carrot (or orange) juice until a soft, not too sticky dough forms. If the pulp was too wet, add a little more flour. Cover the bowl with a cloth and let the dough rise in a warm place for 45-60 minutes. Option 1: Bake in a loaf pan (25 cm long): Grease the pan or line it with baking paper. Pour the dough evenly into the pan. Cover again and let rest for 15 minutes. Preheat oven to 200°C. Remove the cloth and bake the bread on a rack in the middle of the oven for about 45 minutes. Test by tapping or using a skewer. Remove from the pan and let cool completely on a rack. Option 2: Baking in a cast-iron pot (20-22 cm diameter) with a lid: Lightly flour the proving basket and slide the dough into it (you can also use a salad bowl), cover, and let rest for 15 minutes. Cut baking paper to fit the cast-iron pot and set aside. Preheat oven to 250°C with the empty pot and lid. Remove the pot from the oven using heat-resistant gloves and remove the lid. Turn the dough out of the proving basket onto the center of the baking paper. Using the paper, lift the bread into the hot pot, put the lid on, and bake for 25 minutes. Remove the lid, reduce the temperature to 220°C, and bake for another 25 minutes. Do the toothpick test. Remove the bread from the pan and let it cool completely on a wire rack. I recommend baking it in the pan. The bread will be beautifully fluffy with a delicious crust.