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Print Recipe
Carrot Spiced Bread Recipe
As the Russian folk proverb says: "Loaf will become stale, and the bread will never." Thin crispy crust, airy, almost weightless fluffy crumb, light trail of spices, bright orange inclusions of carrots... It's all him, handsome-carrot spiced bread!
Cook Time 110 minutes
Servings
Ingredients
Cook Time 110 minutes
Servings
Ingredients
Instructions
  1. Sift the wheat and oatmeal flour into a bowl, add the cumin, salt, sugar, hops and semolina. Stir.
    Sift the wheat and oatmeal flour into a bowl, add the cumin, salt, sugar, hops and semolina. Stir.
  2. Dissolve yeast in fermented baked milk. Grate the carrots on a coarse grater and pour into the fermented baked milk, then pour in the corn oil. Mix.
    Dissolve yeast in fermented baked milk. Grate the carrots on a coarse grater and pour into the fermented baked milk, then pour in the corn oil. Mix.
  3. Pour into the flour mixture and knead the dough. First with a spoon, then with your hands. Knead for 8-10 minutes. Of course, you can use a mixer or bread maker.
    Pour into the flour mixture and knead the dough.
First with a spoon, then with your hands. Knead for 8-10 minutes.
Of course, you can use a mixer or bread maker.
  4. Then put the bun in a clean greased bowl, cover with a towel or cling film and put it in a warm place for 1-1.5 hours. The time depends on the air temperature in the kitchen.
    Then put the bun in a clean greased bowl, cover with a towel or cling film and put it in a warm place for 1-1.5 hours. The time depends on the air temperature in the kitchen.
  5. In 40 minutes.
    In 40 minutes.
  6. Knead the dough, form an oval, place on a baking sheet covered with parchment and leave for 20-30 minutes, covered with a towel.
    Knead the dough, form an oval, place on a baking sheet covered with parchment and leave for 20-30 minutes, covered with a towel.
  7. The readiness of the dough is checked very simply, you need to make a hole ~0.5 cm deep with your finger, if the hole is tightened, the dough is still fermenting; if not, the dough has come up, it needs to be kneaded and put on proofing.
    The readiness of the dough is checked very simply, you need to make a hole ~0.5 cm deep with your finger, if the hole is tightened, the dough is still fermenting; if not, the dough has come up, it needs to be kneaded and put on proofing.
  8. Bake the bread in a preheated 180° oven until ready. My bread was ready in 35 minutes. !! Focus on the operation of your oven!!
    Bake the bread in a preheated 180° oven until ready. My bread was ready in 35 minutes.
!! Focus on the operation of your oven!!
  9. Check readiness with a dry wooden toothpick.
    Check readiness with a dry wooden toothpick.
  10. Bon appetit.
    Bon appetit.

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