John Myers
Carrots – Bread from My Test Kitchen
The perfect carrots – bread from my test kitchen recipe with a picture and simple step-by-step instructions.
- 600 g Spelled flour type 1050
- 1 bag Organic yeast 9 gr.
- 1 tbsp Coconut blossom sugar
- 1 tsp Salt
- 150 ml Organic milk
- 4 tbsp Olive oil
- 400 g Carrot butter cooked + cooled
- 2 handful Pumpkin seeds
- Peel the carrots, about 8 to 10 pieces, and cook them in salted water, drain them, puree the carrots (keep the stock and use it for other purposes) and cool (may still be a little warm, but not over 40 degrees, otherwise the yeast will not can work more).
- Warm up the milk slightly, add the sachet of yeast and coconut blossom sugar, stir and let rest a little until there are bubbles on top.
- In the meantime, weigh the flour in a bowl and make a well, add the milk and yeast mixture to this, add the other ingredients, oil, pumpkin seeds, carrot butter, salt and stir or stir everything into a dough let 🙂 I do it with the food processor. If the dough is not firm enough, simply add a little flour until the dough separates from the bowl. Cover the bowl and let the dough rise for a good 1 to 1.5 hour (s), then knead the dough again briefly and put it in a mold. Cut into the bread on top.
- Preheat the oven to 200 degrees and let the dough rise in the pan for another 10 minutes. I put a bowl of cold water in the oven at the bottom. Bake the bread at 170 – 180 degrees for about 1 hour. Check the bread with the knock test and if it sounds holy, turn the bread out and let it cool down completely.
- When it was baked …. I couldn’t help but eat a cup of quark with the bread 🙂 a pleasure 🙂 and sweet spread tastes on the bread, but I prefer to eat it only with butter 🙂
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