The power carrot bread (a carrots and seeds whole spelt bread)

22. September 2021

The power carrot bread is a moist and fluffy whole spelt bread which also contains carrots and seeds and is fermented only with the help of a sourdough starter. It is perfect for your snack box or with a soup!

Why is the power carrot bread a power bread?

For this bread I have only chosen wholesome ingredients: whole spelt flour, seeds and even vegetables as the carrots are part of this bread. On top of that I left commercial yeast our of this bread and decided to only ferment it with the help of my spelt sourdough starter fed specially for this occasion only using whole spelt flour.

Ancient grains and ancient carrots: a great combination

As this week I finally found ancient carrots in the market I knew it was time to post this recipe. As you might have recognised in the pictures I baked the bread using purple and yellow carrots. Cool color, right? I find the taste is also lightly different depending on the color of the carrots. Give it a try!

However also with normal orange carrots looks this bread amazing. Here you can see different variations which I have already baked. You can even bake it without baking tin if you are careful with the amount of water.

If you bake the bread in a glas it becomes the perfect present. The round and small slices are also perfect for small kids.

Have fun!

 Time schedule

Baking day

09:00h Prepare sourdough & soaker

12:00h Knead main dough

14:00h Place dough in the baking tin

16:30h Bake bread

The power carrot bread (a carrots and seeds whole spelt bread)

The power carrot bread is a moist and fluffy whole spelt bread which also contains carrots and seeds and is fermented only with the help of a sourdough starter. It is perfect for your snack box or with a soup!
Working time1 hr 30 mins
Waiting time5 hrs
Total time6 hrs 30 mins
Ergibt: 2 small baking tins (à 1300ml each)

Ingredients

Spelt sourdough starter

  • 136 g whole spelt flour
  • 109 g water
  • 136 g sourdough starter @ 80% hydration

Soaker

  • 35 g sunflower seeds
  • 35 g pumpkin seeds
  • 35 g linseeds crushed
  • 105 g water

Main dough

  • spelt sourdough starter
  • soaker
  • 500 g whole spelt flour
  • 240 g water
  • 140 g carrots grated thin
  • 14 g honey
  • 14 g neutral oil
  • 18 g salt

Instructions

Spelt sourdough starter

  • Dissolve the sourdough starter in the water and add flour. Mix until you don't see any flour.
  • Let proof 3 hours at 28°C. The sourdough should be active and young.

Soaker

  • Mix water and seeds and let rest minimum 2 hours or until you prepare the main dough. If you prepare it at the same time as the sourdough you kann let it at room temperature but if you prefer to prepare it the evening before, I would recommend to store it in the fridge.

Main dough

  • Mix all ingredients except the soaker with the kneading machine until you can do a window pane test. When baking with whole flours I usually knead as follows: knead 5 minutes, rest 10 minutes, knead 5 minutes... This reduces the risk to over knead the dough and helps the flour to absorve the water.
  • Add the soaker and continue kneading until good mixed. Do not knead until you achieve a window pane test.

Bulk fermentation

  • Place in a oiled proofing box and wait 30 minutes. Then perform 1 or maximum 2 coil fold every 30 minutes.
  • Then let further proof. The complete bulk fermentation takes 1,5 to 2 hours at 23°C room temperature. The dough should double in size, fill full of air and should not have started deflating.

Final fermentation

  • Prepare the baking tins by greasing and flouring them.
  • Place the dough on a floured surface and halve. Shape to a long roll and place in the baking tin.
  • The final fermentation takes 2,5 hours at 23 degrees. Die Stückgare beträgt circa 2,5 Stunden bei 23 Grad. The dough should double in size and fill the tin until the rim. If you see that the top of the dough starts deflating stop fermenting and bake.

Bake

  • Bake the bread 15 minutes at 240°C with steam. Remove the steam and bake further at 200°C until the internal temperature of the bread reaches 97 degrees. Measuring the inside temperature of a tin bread is the only reliable way of determining if a bread is done or not, after a lot of unbaked breads.

Further recipes

Knowledge area

FAQ

Frequently asked questions regarding bread baking, baking with ancient grains and without eggs.

Sourdough: creation & feed procedure

Information regarding the creation and feeding procedure of 3 different sourdoughs.

Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.

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