Seeded Carrot Bread
Ingredients
- 380 g Strong white bread flour
- 150 g Spelt flour (or wholemeal)
- 1 sachet (7-8 g) Fast action dried yeast
- OR 15 g OR Fresh yeast
- 8 g (2 small tsp) Salt
- 150 g Mixed seeds*
- 1 Carrot**
- 50 g Natural yogurt***
- 250 ml Warm water (37-42 C)
- 1 tbsp extra Mixed seeds
- 1 tbsp extra Natural yogurt
- A little Vegetable or sunflower oil for greasing
Accompaniment
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Description
This bread is full of flavour and texture.
Method
-
1
Put the flours and yeast in a mixing bowl. If using fresh yeast, rub it in with your fingers as you would if rubbing in butter to make a crumble. Stir in the salt and seeds. Peel and grate the carrot and add it to the bowl with the yogurt, then pour in the warm water. With a dough hook, or by hand, mix the dough together then knead for 8-10 minutes until smooth and elastic.
Put the dough in a lightly greased bowl, cover with cling film (or a clean shower cap!) and leave in a warm place to rise for an hour to an hour and 15 minutes, until roughly doubled in size.
Turn the out out onto a lightly floured surface and shape into an oblong to fit a 1 kg (2 lb) loaf tin. Lightly oil the tin, add the dough, loosely cover and leave in a warm place to rise for about 45 minutes.
Preheat the oven to 220 degrees C. When the dough has risen, lightly brush the top with the extra yogurt and scatter over the extra seeds.
For an extra crusty top, as you put the tin into the oven, lightly mist the oven a few times with a water spray (or put a cupful of hot water in a roasting tin in the bottom of the oven), bake for 10-15 minutes at 220 degrees C then turn down the temperature to 200 and bake for a further 25-30 minutes****.
When you turn the loaf out of the tin and tap the base, it should sound hollow.
Leave to cool on a wire rack.
Chef's Tips
* The original recipe suggests a mix of quinoa, flaxseed, buckwheat and amaranth. I use a bag of mixed seeds containing linseeds (flax), poppy, sunflower and sesame seeds. Sometimes I combine these with 10 g fennel seeds and 30 g quinoa.
**Peeled and grated weight between 100 g and 150 g.
***Whole-milk, low fat or fat free, as you prefer.
****I do this because I like the extra crunchy crust and am used to baking bread in this way. If you prefer, try 50-60 minutes at 200 C, as per the original recipe.
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