A delicious recipe for sourdough bread with carrots and seeds: step-by-step photos and videos

Category: Bread Published: January 31, 2021

Today I will bake bright, beautiful and fragrant carrot bread. It has a soft, airy crumb and a delicious crispy crust. The taste of carrots is not felt at all; it adds sweetness and a beautiful sunny color to the bread. I especially love baking this delicious bread in the winter; with its rich, bright yellow color, it just lifts the mood on a cloudy day. And with the help of a bread machine it is not at all difficult to prepare.

Ingredients

To prepare rye-wheat sourdough bread with carrots and seeds, prepare all the necessary ingredients in advance.

Opara:

• rye sourdough 100% moisture – 15 g.
• rye flour – 80 g;
• water – 80 g.

Seed lobe:

• pumpkin seeds – 15 g;
• flax – 15 g;
• sunflower seeds – 15 g;
• salt – 5 g;
• water – 85 g.

Dough:

• the whole lobe;
• whole dough;
• 1st grade wheat flour – 145 g;
• peeled rye flour – 30 g;
• carrots – 60 g (or replace with pumpkin);
• vegetable oil – 5 g;
• water – 20 g.

Decor:

• oat flakes – 30 g;
• sesame seeds – 10 g.

The weight of the finished sourdough bread with carrots and seeds is 480 grams. It can be baked in an L-11 mold or using the hearth method.

I have another delicious carrot bread. Read more in the article: “Carrot bread - recipe in the oven without yeast in 5 minutes.”

Meat loaf with Brussels sprouts and carrots

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Meat bread, although it does not belong to the category of bakery products, is no less tasty, and in terms of originality it is definitely superior to loaves prepared in the traditional way. There are many options for preparing it. We suggest repeating this simple recipe with Brussels sprouts, where their sweet-nutty taste so successfully emphasizes the juicy meat dominant.

You will need

• Brussels sprouts 500 g
• Carrots 200 g
• Pork 500 g neck pulp
• Chicken thighs 200 g pulp
• Bacon 100 g
• Onions 2 pcs
• Garlic 2 cloves
• Butter 70 g
• Parsley bunch
• Ground crackers 2 tbsp. l
• Thyme 5 sprigs
• Salt
• Pepper

Cooking process

Wash the cabbage, remove the yellow outer leaves, and cut in half lengthwise. Place in boiling salted water and cook for 3 minutes. Then drain the water and set the cabbage aside. Peel the carrots and cut lengthwise into 2 or 4 parts.

Pass pork, chicken, bacon, onion and garlic through a large meat grinder, add butter, 4 tbsp. l. water, 1/2 tbsp. l. salt without a slide and half of finely chopped greens. Knead the minced meat thoroughly with your hands, beating it against the sides of the bowl so that the meat is saturated with oxygen and becomes elastic. Add 50 g chopped carrots.

Grease a rectangular bread or terrine pan with high sides with vegetable oil and sprinkle with breadcrumbs. Place the minced meat in the mold, smooth it out and put it in an oven preheated to 180 C for 45–50 minutes. Check readiness by piercing the meat with a skewer: the juice released should be clear. Remove bread from oven and set aside.

Increase the oven temperature to 210 C. Place the Brussels sprouts and carrots in a heatproof tray or baking sheet. Season with salt, pepper, sprinkle with thyme leaves, pour over the remaining vegetable oil and place in the oven for 20–25 minutes. Then remove the vegetables from the oven, sprinkle with the remaining herbs and serve with meatloaf.

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Kneading dough

As soon as the dough is ripe, you can start kneading the dough. It took almost 13 hours for my dough to become porous and reach its peak potency.

First, I add 20 g of water to the dough and mix everything. Then I add all the seeds with salt that I soaked in the evening.

After this I add 30 g of rye flour.

Then add 145 g of grade 1 wheat flour and mix everything until smooth. The dough turns out quite thick and sticky. Since the dough contains most of the wheat flour, I decided to leave it to autolyse for 20 minutes so that the proteins in the flour swell and then it would be easier for me to knead the dough with my hands.

After autolyse, I transfer the dough to the table and knead for about 3 minutes. Then I add carrots.

Instead of carrots, you can use grated fresh pumpkin. Bread with pumpkin is also very tasty.

Adding carrots

After adding carrots, the dough changed consistency and became quite moist. Continue kneading the dough using the beating technique until the gluten is medium developed. Manual kneading of this dough is quite difficult. Therefore, if you have a dough mixer or planetary mixer, then use their help.

After active kneading, the dough should become elastic and elastic. And then you can add 5 g of vegetable oil. Knead until all the butter is incorporated into the dough.

After kneading, transfer the dough into a bowl, cover the top with film and leave to ferment for 40 minutes.

cooking method

1. First you need to mix all the dry products separately. To do this, sift the wheat flour into a separate container, for example, a large bowl. This process is mandatory, as it not only helps to rid the flour of various unwanted impurities in the finished product, but also saturates it with oxygen. Thanks to sifting, the bread turns out more fluffy and airy, and in this case the dough rises faster. We also put dry yeast in a bowl with already sifted flour (the dosage may vary - look at the packet of yeast), add dry milk, and also season everything with salt and a small amount of sugar to balance the taste. After this, mix all the dry products together until smooth.

2. Pour cold water into the bread machine and add vegetable oil. The oil must be odorless, for example, refined sunflower. Otherwise, the bread will subsequently acquire an obsessive foreign smell.

3. Peel the carrots, rinse under running water and wipe with a paper towel. Then grate it on a fine grater or grind it in a blender. Thus, the pieces of vegetables themselves will practically not be found in the bread, but the smell and characteristic carrot taste will be felt. Place the grated carrots in the bread maker bowl.

4. Now stir the ingredients in the bowl of the bread machine, then add the dry products into it.

5. On the menu panel of the device, select the “Bread” or “Bread with Additives” mode (depending on the specific bread machine and its configuration). The time should be set automatically. For me it's 3 hours and 50 minutes. Then close the device with the lid and then press the “Start” button on the bread machine panel.

Bread forming

After fermentation, transfer the dough to the table and shape it into a round or oval shape. I will shape it into a loaf. To prevent the dough from sticking to your hands, periodically rub your hands with wheat flour. This will make the wet dough easier to work with.

Let me remind you once again that this amount of dough will be enough for the L-11 aluminum mold. Therefore, if you wish, you can make this bread into a pan.

After molding, spray the top of the workpiece with water and immediately transfer it, wet side, to a plate with sesame seeds and oatmeal.

Carrot bread (sourdough)

Good time!

Participating: Flour 396 g (3 cups, 250 ml measure)

Yolk + water = 200 ml

Sourdough 179 g (1 tbsp - 25 g)

Sugar 24 g (2 tbsp)

Carrots 100 gr (1 cup)

Sift the flour, make a funnel in the center, add the starter and yolk.

Grate the carrots on a fine grater (you can use pulp if you make carrot juice yourself).

Add to the flour, knead until the flour absorbs the liquid.

Cover and leave in a warm place for 30 minutes.

Salt 8 g (1.5 tsp)

Oil 20 g (4 tsp)

Pour salt into the dough, gradually adding oil, knead the dough (10 minutes).

Cover and place in a warm place for 1 hour (or until doubled in volume).

Wet your hands in oil, carefully gather the dough from the edges to the center, and place it in the mold.

Cover and leave in a warm place for 10 minutes.

Using your fingers, spread the dough into a rectangle, roll it into a roll or gather it from the edges to the center and form a bun.

Place on a baking sheet lined with baking paper (or greased and sprinkled with flour).

Cover and refrigerate for 1 hour (or until doubled in size).

1 hour before baking, preheat the oven to 250 degrees.

Place the pan with the bread in the oven, reduce the temperature to 220 degrees, bake for 15 minutes.

Proofing the bread

Then I transfer this workpiece to proof on a cotton fabric with the seam up, that is, the side with the seeds should lie on the fabric. To make the workpiece grow upward, I make sides from fabric. After this, I cover the top of the workpiece with film and leave it to proof for 2-2.5 hours at a temperature of +24°C. If the room is cooler, the proofing time may increase by 30 minutes.

Check the readiness of proofing by pressing on it with your fingertips. If the pressure mark smoothes out slowly, then the workpiece is ready for baking.

After proofing, I turn the workpiece over onto a parchment sheet and make a cut on top with a sharp blade.

Nutritional and energy value:

Baking bread

Then I put the workpiece in the oven, preheated to 250°C. I cover it on top with a metal bowl, which will retain steam around the dough, thereby providing it with good hydration.

First bake for 15 minutes under a hood at 250°C, then remove the bowl and continue baking the bread for another 20 minutes at 210°C.

I transfer the finished bread to a wire rack until it cools completely.

I really liked the sourdough bread with carrots and seeds. It has an original taste, which is similar to Black Hamster bread - a recipe for sourdough rye bread with photos and videos I have on the website. It has a finely porous crumb, a tasty crust and an amazing aroma.

Thanks to carrots, this bread will remain fresh and soft for a long time. This bread makes excellent sandwiches and croutons. Cook, try and surprise!

Bread with carrots and cabbage, beets and garlic

More recently, in the city of Rudnya, Smolensk region, at the local regional bakery bakery, for the first time in Russia, bread was baked with the addition of natural powders made from plant raw materials using a special technology. The event is certainly very important and timely, and it’s clear why.

When vitamins are in short supply...

The fact is that in accordance with the state policy of the Russian Federation in the field of healthy nutrition of the population for the period until 2021, it is planned to increase the production of fortified and functional food products. In this regard, much attention is paid to the development of new types of food products using non-traditional plant raw materials rich in vitamins, macro- and microelements, and dietary fiber. The use of vegetable and fruit and berry raw materials in baking production will provide the population of Russia (regardless of social status and living conditions) with the necessary nutrients.

Reviews (58):

mmmmmmmmmm. how original)))))))))))))))) and how delicious I can only imagine))))))))))))) beauty)

Tanyusha, the bread is amazing, it looks amazing!