Sourdough Saturday Sourdough Carrot Bread Recipes

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SOURDOUGH SATURDAY - SOURDOUGH CARROT BREAD



Sourdough Saturday - Sourdough Carrot Bread image

Pureed carrots lend this bread a beautiful yellow hue and a moist and tender bite.

Provided by Renee Pottle

Categories     Breads

Time 6h40m

Yield 16 slices

Number Of Ingredients 8

2 cups ripe sourdough starter
2 cups unbleached all-purpose flour
¾ cup Kamut flour
1 cup 10 grain flour
1 Tbsp olive oil
1 Tbsp honey
1 cup carrot puree (I used 2 small jars of baby food carrots)
1 tsp fennel seeds

Steps:

  • Add all ingredients to a large bowl or the bowl of a stand mixer.
  • Stir to combine well.
  • Knead for about 5 minutes if using stand mixer, or 8-10 minutes by hand.
  • Form the dough into a ball, place in a greased bowl, cover and let rise 2-4 hours.
  • Gently deflate the dough. Form dough into a tight ball and place in a floured brotform.
  • Cover and let rise another 1 - 2 hours.
  • Preheat oven to 400 degrees, slash the top of the loaf, and bake for 40 - 60 minutes or until bread reaches an internal temperature of 200 degrees.
  • Remove from oven and let sit at least 15 minutes before slicing.

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