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 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!
Course Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 110 minutes
Servings
Ingredients
Course Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Russian Cuisine
Keyword Easy, For Beginners
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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