BBD #14 - Argovian Carrot Bread
I didn't know how much juice a carrot contains until I made the following bread for Bread Baking Day. BBD is this month hosted by Boaz of Grainpower. He has chosen colored breads as theme with a limitation to use natural color such as walnuts, tomatoes, carrots, saffron etc. I did go with carrots. The original recipe is from Richemont and it's called Aargauer Rüeblibrot (Argovian Carrot Bread).
Argovian Carrot Bread
makes 1 loaf
30 g water
0.5 g fresh yeat
0.5 salt
40 g flour
Final dough
200 g water
1 ts sugar
7 g fresh yeast
220 g flour
100 g wheat wholemeal groat, finely ground
preferment (see above)
65 g carrots, grated and squeezed
7 g salt
7 g sesame
Glaze
about 2 tbs carrot juice
15 g rye flour
1 g fresh yeast
flour for dusting
Pre-ferment: Mix well all ingredients.
Prepare carrots by grating and squeezing them. As it's just a small quantity you can do this by hand.
Final dough: Dissolve yeast in 50 g water, poor rest of the water to the preferment and dissolve too. Add all ingredients expect salt and sesam in the mixer bowl. Mix on low speed 1.5 (Bosch MUM 8) for 4 minutes, add salt and sesam mix 6 minutes on speed 2 (Bosch MUM 8). Cover and let rise for 60-70 minutes. I if necessary make one Stretch & Fold after 30 minutes.
Glaze: 30 Minutes before you shape the bread prepare the glaze by mixing well all the ingredients. Let rest for 30 minutes.
Form bread into a rectangle, spread the glaze and dust with flour (I forgot).
Preheat oven to 220 C.
Bake loaf for 15 minutes, open oven door to release steam bake for another 20-25 minutes or until it sounds hollow when the bottom is tapped. If the bread turns to dark cover with aluminum foil. Remove and cool on a wire rack.
+++ Das könnte auch schmecken / You might also like: +++
Argovian Carrot Bread
makes 1 loaf
30 g water
0.5 g fresh yeat
0.5 salt
40 g flour
Final dough
200 g water
1 ts sugar
7 g fresh yeast
220 g flour
100 g wheat wholemeal groat, finely ground
preferment (see above)
65 g carrots, grated and squeezed
7 g salt
7 g sesame
Glaze
about 2 tbs carrot juice
15 g rye flour
1 g fresh yeast
flour for dusting
Pre-ferment: Mix well all ingredients.
Prepare carrots by grating and squeezing them. As it's just a small quantity you can do this by hand.
Final dough: Dissolve yeast in 50 g water, poor rest of the water to the preferment and dissolve too. Add all ingredients expect salt and sesam in the mixer bowl. Mix on low speed 1.5 (Bosch MUM 8) for 4 minutes, add salt and sesam mix 6 minutes on speed 2 (Bosch MUM 8). Cover and let rise for 60-70 minutes. I if necessary make one Stretch & Fold after 30 minutes.
Glaze: 30 Minutes before you shape the bread prepare the glaze by mixing well all the ingredients. Let rest for 30 minutes.
Form bread into a rectangle, spread the glaze and dust with flour (I forgot).
Preheat oven to 220 C.
Bake loaf for 15 minutes, open oven door to release steam bake for another 20-25 minutes or until it sounds hollow when the bottom is tapped. If the bread turns to dark cover with aluminum foil. Remove and cool on a wire rack.
+++ Das könnte auch schmecken / You might also like: +++
