Lots of time passed till I posted bread on the blog. Maybe it’s because I rarely eat bread and rarely bake, one loaf is enough for a few days.
But if I bake, then, of course, there must be something – colored. Today, carrot bread. With spelt flour, with black cumin and black sesame seeds.
Bread easy, but very time eating, though most of it long rising time. The first dough rise to 12 – 18 hours, and then, already molded loaf further 1 to 2 hours. Best idea is knead the dough in the evening and bake the next day.
Depending on the flour used, coarsely or finely ground, wheat, spelt or mixed, you can increase the amount of yeast used. I’ve used finely ground spelt flour, which is slightly heavier than wheat (even wholemeal), and it seems to me that I could use little more yeast. Bread grew nicely, flesh was soft and not crumbling, but it seems to me that he could raise more. I would definitely bake this bread again, so I’ll add to this post the results of the experiments.
The bread was baked in a cast iron pot, but if you have one, I strongly recommend the use of clay pot. Still on my list of “must buy”. Cast iron works for now 🙂
If you aren’t scare of preparing time, rest of the baking is very easy. The list of ingredients is short, kneading the dough quick, the bread is baked briefly. It tastes great with white cheese (of course best is this one :D), works well in sandwiches.
33 dag of spelt flour
7g fresh yeast
1 teaspoon maple syrup
1 teaspoon salt
1 teaspoon cinnamon
150 – 200 ml of carrot juice (I had a homemade, but you can use a good juice, the best are one-day)
1 tablespoon cumin
1 tablespoon black sesame seeds
- Shred yeast into a bowl and add the maple syrup. Mix until the yeast is completely dissolved and liquid, leave it for a few minutes.
- Sift the flour into a bowl. Add black cumin, sesame seeds, salt and cinnamon. Mix.
- Add the yeast and carrot juice. Knead the dough – it should stick to your hand, but at the same time should be flexible.
- Grease ball of dough with oil. I’ll just smeared coconut oil into palms, and then I formed a ball of dough.
- Dough translate into a bowl, cover with cling film and leave to rise for 12 to 18 hours. I made the dough in the evening, approx. 7 PM, and the dough I hid overnight in the oven.
- Baking paper lightly grease with oil.
- The dough teaches at the counter sprinkled with flour. Wrap edges of the dough underneath as to form a loaf, and then move to the prepared baking paper. Gently flick off excess flour. Grease lightly with oil, cover with a cloth and leave to rise in a warm, windproof place.
- Preheat oven to 220C (350F).
- Put the pot in the oven cast iron (or clay).
- To the preheated pot carefully translate baking paper (with bread), cover with lid and bake for approx. 20 – 25 minutes.
- After this time, take the lid off and bake bread for another 7 – 10 minutes.
We cool it on a wire rack. Bon Appetit 🙂