Tuesday, August 17, 2010

Carrot Raisin Bread

It seems like it's been forever since I last made a loaf of bread...but I'm happy to say I haven't forgotten the pattern!!

I had the day off today, and with a big ol' bag of carrots in the crisper, begging to be used for something, I came up with this recipe. The carrots and raisins add sweetness, and the quinoa taste comes out really nicely. I used bread flour AND all-purpose flour, to make the dough lighter, but also because I ran out of bread flour(oups..). If I make this again eventually I will use more ginger and maybe even a little cloves, to spice it up a bit.
I was also really pleased with the nice color of the finished loaf. And this time I got the braid pattern right!
So here's the formula:

2 1/2 cups bread flour
1 cup all-purpose flour
1/2 cup quinoa flakes
1 1/2 tsp instant yeast
1 tsp salt
1/2 tsp ground ginger
2-3 carrots
2 TBSP light olive oil
1/2 cup raisins
1- 1 1/2 cup carrot's cooking water
1 TBSP honey


-Peel and cut the carrots in small cubes and boil until tender. Let cool and RESERVE THE WATER!!
-In the carrot water, soak the raisins, add in the honey.
-Mix flour, quinoa, yeast, salt and ginger.
-Mash the carrots with olive oil and a pinch of salt.
-Pour the water in the flour mix while stirring with a fork, when it starts coming together add the raisins and the mashed carrots and mix until in comes together in a ball. You may need to add more water or flour, so have the bag of flour on hand. I keep some in a small bowl so that my flour remains plain and "virgin" so to speak...
(*On a side note, this part was really messy for me. Stickyness, lumps of dough and carrots and raisins stuck to my fingers, I kneaded in the bowl for about 5 minutes before transfering to the table. But it worked out fine in the end...That's the thing about bread, even if it seems like it's not happening, it most probably will, it just takes time. Patience is a virtue in this case...)
-Transfer to a working surface, floured lightly and knead until the dough is soft and no longer sticky(mine was still a BIT sticky, but it's better that than tough and dry!).
-Put the dough in an oiled bowl and cover with a clean dish towel. Let it rise until doubled in size, about 1 hour.
-Punch the dough down and shape(braid, or whatever...)
-Put the loaf in an oiled pan and let it rise again until doubled, another 30-45 minutes.
-Brush with milk and bake in a 375F oven, on the middle rack, for 10 minutes, turn down the heat to 350F and bake 25 minutes. Then turn off the oven and leave the bread in for about 5 minutes.
-When it's done it'll sound hollow when tapped at the bottom, or an instant thermometer will read 170F.
-Cool on a rack and marvell......

I will submit this to yeastspotting, a nice site about bread and baking.


  1. Nice execution on that bread! I bet it tastes as good as it looks!

  2. Wow! This bread looks great! Was it sweet from the carrots?

  3. Thanx!And yes it is very sweet, but still really nice for sandwiches!! Salami on this is amazing!