Unyeasted carrot rye bread with caraway

12 Servings

Ingredients

Quantity Ingredient
2 cups Rye flour
4 cups Whole wheat flour
2 cups Carrot pulp
½ cup Caraway seeds (or more; to taste)
1½ teaspoon Salt
2 tablespoons Sesame oil (if no sesame oil; use all corn oil)
2 tablespoons Corn oil; or other light vegetable oil
3½ cup Boiling water (or slightly less; for carrot puree)

Directions

From: sevans@...

Date: 23 Nov 1995 07:05:41 -0700 This is one of the recipes I created in order to utilize the carrot pulp left-over from juicing carrots. Carrot puree will work in place of pulp, although you may wish to decrease the liquid ingredients somewhat. The recipe is inspired in part by the Tassajara Bread Book's recipe for Tibetan Barley Bread.

1. Pan roast rye flour in 1 tbsp. sesame oil until darkened. (This creates a heavenly aroma!)

2. Mix flours together with salt. Add caraway seeds.

3. Add oil, rubbing flour between hands until oily.

4. Add carrot pulp, and mix well.

5. Add boiling water, using spoon to mix until dough begins to form, and then hands. Keep hands cool by dipping them in a bowl of cool water. Mix until earlobe consistency.

6. Knead until smooth; i.e., until dough stretches instead of tearing.

7. Shape into two small loaves, and place in oiled pans. Cut tops lengthwise.

8. Proof 2-6 hours, in oven set at 100-150 F, or on counter top overnight.

Brush tops of loaves with oil and place damp tea towel over top to prevent drying.

9. Bake at 450F for 20 minutes on middle shelf, and then at 400F for 40 minutes on top shelf. Alternatively, you may bake at 350F for 1½ hours.

10. Crust will be rough but inside tender, and bottom and sides will be dark brown. Cooked bread will sound a hollow thump when tapped with finger.

11. Wait until cool (approx. 1 hour) before slicing, for bread that slices cleanly.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

Related recipes