Medium
29
loaves at 1.5 lb eachPublished 2004
This is Another Bread that was the Product of curriculum writing for the King Arthur Baking Education Center. Carrots are not a commonly used ingredient in bread making, and you may initially react negatively to the thought of an orange-tinged crumb color. In fact, the crumb reveals little suggestion of the presence of carrots, nor in fact does the flavor. The main contribution made by the carrots is one of moisture retention—this bread has an excellent shelf life. And the slight sweetness of the carrots goes very nicely with the walnuts.
U.S. | Metric | Home | Baker’s % | |
Bread Flour | ||||
Whole-Wheat Flour | ||||
Water | ||||
Salt | ||||
Yeast | ||||
Carrots*, Grated, Squeezed Dry | ||||
Walnuts | ||||
Total Yield |
Bread Flour | ||||
Water | ||||
Mature Culture (Liquid) | ||||
Total |
Bread Flour | |||
Whole-Wheat Flour | |||
Water | |||
Salt | |||
Yeast | |||
Carrots*, Grated, Squeezed Dry | |||
Walnuts | |||
Liquid Levain | |||
Total | |||
* You will need approximately 75% more carrots by weight to obtain the required weight for the dough. If the carrots are not peeled, you will need about 50% of the weight. |
© 2004 All rights reserved. Published by Wiley.