A carrot bread for Twelve Loaves

by rossdibi il 1 ottobre 2013

Post image for A carrot bread for Twelve Loaves

- Toc toc I’m Mr. October.
– Nice to meet you Mr. October. Welcome to my blog.
– Thanks to you. I’m curious to know what’s going on with Twelve Loaves.
– I can help you. Twelve Loaves is looking for Root Breads.
– Roots Breads? Interesting. What’s your proposal?
My proposal is a carrot bread. Carrots are roots, orange and healthy ones. To make them I just adapt the potato bread recipe of January. It’s a very easy  bread to do and as far as concern my tastes carrot bread is excellent. To be sincere, I’ve already tried to do a carrot bread with also carrot leaves. That time I surprised my husband. In a way I copied myself. In this way, I provide my reader with two recipes.

Here you can find a soft carrot bread without any added spices and with natural yeast. In my other blog you can find a a carrot bread with carrot leaves, paprika and active dry yeast. You have no excuses to not try it.

Before to leave you with my carrots :), I leave you alone for few minutes with other Twelve Loaves Root Bread proposals:

Sorry for that delay. Now it’s finally ready my carrot bread:

Carrot bread

pane carote tagliato rdb

170 gr flour type 0
80 gr farro flour
115 gr mashed carrots
1 tablespoon extra virgin olive oil
1 tablespoon honey
130 gr water (used to boiled carrots)
170  gr sourdough/ natural yeast
1 teaspoon salt

In a large bowl stir the flours, mashed carrots, extra virgin olive oil and honey together.
Add water (at room temperature) and natural yeast. I use solid natural yeast which I actived few hours before.
Mix all ingredients with your hands first in the bowl and then on your kitchen table.
When you obtain an almost homogenous dough add salt.
Continue to knead for 5-8 minutes.

Put your dough into a bowl.
Cover it with a slightly damp canvas.
Leave rising for one hours before to make the first folds.
After the folding phase, put again the dough into the bowl and cover it.
Leave rising for at least 8-10 hours.

Give to the dough the shape of a loaf.
Place the loaf on the baking tray, already covered with parchment paper.

Let it rise for another hour.

Preheated the oven to 250 ° C.
Brush the dough with water.
Bake in hot oven at 250° C for 10 minutes and at 220°C for other 2o minutes.

This bread appears also in Yeastspotting collection in Wild Yeast.

Want to join the #TwelveLoaves group? It’s easy!

TWELVE-LOAVES

#TwelveLoaves October-Root Vegetables. September was about baking with our finds from the Farmers Markets. We are continuing exploring what is in season and our October baking mission is about Root Vegetables. Share your October Root Vegetable Bread (yeast or quick bread). Let’s get baking!

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this October, 2013, and posted on your blog by October 31, 2013.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.

 

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{ 12 commenti… leggili qua sotto o aggiungine uno }

Lou ottobre 1, 2013 alle 08:53

Very nice bread Rossella!
I am already thinking about my bread for twelve loaves
Funny enough last night before falling asleep I had an idea for a new bread and it involves a root ;)
Have a wonderful day and see you soon around logs and Facebook :)

Heather // girlichef ottobre 1, 2013 alle 13:18

Lovely loaf! I recently made a carrot bread, as well…but this one is much different. I love how chewy it looks, and can imagine it make fantastic toast!

Liz ottobre 1, 2013 alle 14:31

Ooh, I’ve never tried a carrot yeast bread…love that you used carrots and carrot water. Such a gorgeous loaf!

Dorothy at Shockingly Delicious ottobre 1, 2013 alle 18:37

Such a pretty bread! I like you proposal. Nice TwelvesLoaves choice!

Alice // Hip Foodie Mom ottobre 2, 2013 alle 02:14

your carrot bread looks yummy and delicious! I’ve never tried a carrot bread but I love carrot cake so why not? going to try this!

Holly ottobre 2, 2013 alle 03:07

What a good idea to adapt a potato bread recipe to use carrots. Yours turned out beautifully!

Lora @cakeduchess ottobre 2, 2013 alle 03:45

ciao Rossella! Che bel pane! I think Mr. October was happy with the choice:)) I sometimes copy myself and change it a little. Now I want to bake this wonderful carrot bread;)Grazie per partecipare con noi!xx

Anne@FromMySweetHeart ottobre 2, 2013 alle 04:43

Oh gorgeous bread Rossella! I love those little flecks of carrot poking out and it just lends such a natural sweetness to the bread! Lovely! : )

kathia Rodriguez ottobre 2, 2013 alle 07:59

Never try this kind of bread before, looks absolutely delicious

Karen @ Karen's Kitchen Stories ottobre 2, 2013 alle 09:25

That looks soooo good! Great crumb shot! And so healthy!

Renee ottobre 2, 2013 alle 15:19

What nice bread! And I need to look for farro flour – I haven’t seen it before. Oh the possibilities!

Dionne Baldwin ottobre 4, 2013 alle 06:52

This carrot sourdough type bread sounds very intriguing! You’re right, I have no excuse not to try. :-) The mashed cooked carrots sound like they would bring a pleasant sweetness! Thank you for this.

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