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!
Servings 9
Cook Time 110 minutes
Ingredients
- 300 gram Flour wheat / Flour
- 100 gram Oat flakes
- 12 gram Dry yeast
- 2 tablespoons Corn oil
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 103 gram Carrot net weight
- 1/3 teaspoon Zira
- 0,5 teaspoons Khmeli-suneli
- 245 ml Fermented baked milk
- 2 tablespoons Semolina
Instructions
- Sift the wheat and oatmeal flour into a bowl, add the cumin, salt, sugar, hops and semolina. Stir.
- 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.
- 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.
- 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.
- In 40 minutes.
- Knead the dough, form an oval, place on a baking sheet covered with parchment and leave for 20-30 minutes, covered with a towel.
- 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.
- Bake the bread in a preheated 180° oven until ready. My bread was ready in 35 minutes. !! Focus on the operation of your oven!!
- Check readiness with a dry wooden toothpick.
- Bon appetit.