Carrot Bread

I have made carrot bread few times before too, but somehow have never been able to click pictures and share it with you all. As I am typing out the recipe, I am waiting for it to cool down well, so that I can slice them and click pictures of that too. 

You might wonder what is so special about this bread? Well, for one thing this bread has a good amount of oats in it. I have used the normal saffola oats. The oats is first cooked in little water to form a thick porridge. The mixture is then cooled and added to the dry ingredients. Secondly, it does not have milk, milk powder, fresh cream, eggs or maida in it. Except for a final light brush of butter on top, this bread is almost vegan. Also there is not much fat in it other than 1-2 tablespoon of olive oil which is used while kneading. Plus there is no added sugar, just a teaspoon of honey. Aren’t these reasons sufficient to try out this bread? 🙂 It is mildly spiced with chilli flakes, onion and garlic powder.

Ingredients:

• Whole wheat flour 125 gm (1 cup)
• Semolina 125 gm
• Oats 50 gm
• Salt to taste
• Honey 1 tsp
• Instant yeast 1/2-3/4 tsp
• Carrots 75-100 gm
• Chilli flakes to taste
• Coriander leaves 3-4 sprigs
• Garlic powder 1/2 tsp (optional)
• Onion powder 1/2 tsp (optional)
• Water around 3/4 cup
• Olive oil 1-2 tbsp
• Sesame seeds for sprinkling

Method:

• Mix the oats with around 1/2 cup water and cook it well. Allow it to cool well.

• Mix the yeast and honey in 1/4 cup lukewarm water and keep it aside till it is frothy. 
• Peel and wash the carrots and grate it. Chop the coriander leaves finely.

• Mix the flour, salt, chilli flakes, onion and garlic powder in a mixing bowl.
• Now add the grated carrots and coriander leaves and mix well.

• Add the cooked oats and mix it with the dry ingredients. The mixture will almost form a dough.
• Now pour the yeast honey mixture and knead into a soft dough.
• Sprinkle the oil and knead well to the dough becomes soft and elastic.
• Place the dough in a well oiled bowl and cover the bowl with a cling film.
• Allow the dough to double in size. It might take around 60 minutes. 
• Now grease a bread tin and keep it ready. I have used a 7 by 2.5 inches small bread tin.
• Once the dough is doubled, transfer the dough onto a well floured counter and knock out the gases. 
• Knead the dough again for a minute or two.
• Roll the dough using a rolling pin and shape into a tight log. 
• Slowly place the shaped loaf into the bread tin and sprinkle some oil or milk on top. 

• Cover with a big dome like lid and allow it to rise again till almost double. It took almost 30-32 minutes.

• Meanwhile preheat the oven at 180 degree Celsius for atleast 10 minutes.
• Sprinkle some sesame seeds on top
• Bake the bread for 30-35 minutes or till the internal temperature is around 90 degree Celsius.
• Remove from oven and let it remain in the tin for 3-4 minutes more. Apply butter on the crust.

• Transfer the bread from the tin into a cooling rack and allow it to cool well.

• Wait for atleast 2-3 hours before you slice them. Believe me you get neater slice and a better crumb texture if you allow it to cool well. Ideally, bake during late evening and slice it in the morning. 

• Enjoy these slices with a slather of butter or make cheese sandwiches or toast.