Carrot-Pumpkinseed-Sourdoughbread

Hey there :)

Filling some veggies into my bread is something I like to do once in a while. For one, I like to imagine it’s healthy. And also it helps keeping the bread moist for a little longer. So I still had some carrots in the fridge, which in Germany actually is a more or less common addition to bread. Not that every bread has some in them, but it’s nothing super unusual here. Don’t know about elsewhere. And of course, since it is autumn I added some pumpkin seeds and some pumpkin seed oil. I haven’t used it in baking before and in general I barely use oil when baking bread, but it turned out quite well. You have to keep your hands wet while kneading though. Or at least I did. I think the oil made the dough a bit stickier. Instead of normal salt I also used some herbal salt since we still have a lot and the flavours pair well with bread, but you can also use some normal salt if you prefer.

karottenbrot2

I did however use a smaller amount of sourdough starter in this bread. Usually I use twice as much. If you don’t have a string sourdough starter, you might want use one tsp. of yeast mixed with your water to make safe your bread proofs well. With a nice and string sourdough starter however it shouldn’t be a problem :)

Oh, and I don’t habe pictures from the kneding and proofing process unfortunately. Battery of the camera was empty. oops.

Recipe

prep time: about 30 minutes + waiting and baking time +++  yields: one loaf

Ingredients

  • 200g whole grain rye sourdough
  • 500g dark wheat flour (I used Type 1050) or whole wheat flour
  • 200g water
  • 2 carrots, grated
  • 3 Tbsp. Pumpkin seed oil
  • 15g herbal salt
  • 5 Tbsp. pumpkin seeds

Instructions

The day before making the bread prepare the sourdough: Mix 50g of starter with 80g of water and 70g of whole grain rye flour. Let sit for 12-18 hours before using.

Roast the pumpkin seeds in a pan and set aside. Grate the carrots, put in a sieve and let drain a bit.

In a big bowl combine the sourdough starter, water, pumpkin seed oil, carrots and flour. Knead for about 5-8 minutes, until you have an elastic dough. Set aside to proof about 3-4 hours, until doubled in volume

Take the dough out on a floured workplace. Knead the dough again, incorporating the salt and the pumpkin seeds as you go. Knead for about another 5-8 minutes.

The form into a loaf and place seam side down into a well-floured rising basket. Leave to proof again for about 45- 60 minutes.

Preheat the oven to 250°C and place a baking tray (or baking stone if you have) in the oven.

Put the bread on the hot baking tray (by turning the rising basket upside down). Cut the bread several times.

Put the bread in the oven and pour one Cup of water into the oven.

Bake at 250°C for 10-15 minutes. Then reduce the heat to 180°C and bake another 20-25 minutes.

The bread is done when it sounds hollow when tapped on the backside with a spoon.

karottenbrot1

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