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!
Arbeitszeit1 StundeStd.30 MinutenMin.
Wartezeit5 StundenStd.
Gesamtzeit6 StundenStd.30 MinutenMin.
Ergibt: 2small baking tins (à 1300ml each)
Zutaten
Spelt sourdough starter
136gwhole spelt flour
109gwater
136gsourdough starter @ 80% hydration
Soaker
35gsunflower seeds
35gpumpkin seeds
35glinseedscrushed
105gwater
Main dough
spelt sourdough starter
soaker
500gwhole spelt flour
240gwater
140gcarrotsgrated thin
14ghoney
14gneutral oil
18gsalt
Zubereitung
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.