John Myers
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Ingredients
- 200 g Wheat flour type 550
- 300 g Rye flour Type1150
- 14 g Dry yeast
- 1,5 tsp Salt
- 120 g Finely grated carrots
- 400 ml Warm water
Instructions
- Mix both flours, dry yeast and salt in a bowl. Fold in the grated carrots and then knead in the warm water with the dough hook of the hand mixer or a machine. When everything has connected well, continue kneading for about 3 minutes.
- Line a 26 x 11 cm loaf pan with baking paper. (I made a larger shape to these dimensions with the help of aluminum foil and a wall formed from it). Pour in the dough, smooth its surface with the back of a moistened tablespoon, dust lightly with flour and cut into the center lengthways with a sharp knife.
- Switch on the lighting in the oven, place the tin with the dough on the second rail from below on the grid, cover with a cloth and let it rise and rest for 50 - 60 minutes. It should have almost doubled.
- When the resting time is reached, take the mold out briefly (but leave it covered), heat the oven to 240 ° O / bottom heat and place a heat-resistant mold with water on the bottom. Once the temperature has been reached, push the pan (now without a cloth ... ;-))) back into the oven on the 2nd rail from below and bake for 10 minutes. Then remove the (caution, very hot!) Vessel with the water, turn the oven down to 200 ° and bake the bread for another 30 minutes.
- When this time has elapsed, switch off the oven, take the bread out, remove it from the mold, remove the baking paper, put it back in the oven on the grid and let it get crispy all around with the remaining heat. It doesn't do any harm if it cools down together with the oven and can stay in it for so long. Except for the rest time of 1 hour, it is a super quick, juicy bread.
- The number of people mentioned above relates to a box of bread weighing approx. 780 g.
