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).
Okay the color of the bread is not as orange as I imagined it would be, but it’s taste is orangely delicious.
Argovian Carrot Bread
makes 1 loaf
30 g water
0.5 g fresh yeat
40 g flour
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
about 2 tbs carrot juice
15 g rye flour
1 g fresh yeast
flour for dusting
Pre-ferment: Mix well all ingredients.
Cover and let rest for 2 hour at room temperature then transfer to the fridge and let rest overnight.
Prepare carrots by grating and squeezing them. As it’s just a small quantity you can do this by hand.
Don’t discard juice you will need it for the glaze.
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).
Let it rise for 60 minutes.
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.