Ole and Steen is a Danish Bakery in London (and i'm sure in other parts of the UK too) which sells a variety of rye breads. Bought a Carrot Rye the other day which, as well as being absolutely delicious, has an excellent texture. That would be the role of the carrots. Thought I'd post a picture and description to see if we could brainstorm a recipe.
CARROT RYE
Made with rye and wheat flours, rye kernels, carrots, seeds and covered with oats.
Moist without being gummy. One would think there's malt in it but isn't listed in the description. I would think that is all in the bake. More salty than your usual wheat breads but only compliments it and really makes lovely toast.
horrible digestive upset. I actually have to stay away from most whole seeds the past few years. Perhaps if they soaked and then ground as you did with the buckwheat they would be fine. More investigation needed for sure. Thanks Abe. c
With all the talk of carrots I decided to add them to my daily SD bread. At 10% they are pretty and add a bit of crunch but I can't taste them. I didn't notice any difference in the dough handling suggesting that hydration was altered by much.
I'll try 20% next bake.
I simply chopped the "matchstick" carrots we had into chunks about 1/2 the size of sunflower seeds and mixed them in.
The bread turned out softer than usual. Could the carrots have done that?
to my rye/bread flour dough. I picked out a good sized carrot, peeled it, and cut into chunks before chopping it to a pulp in my small electric chopper. Added a bit of water to help the chopper and then blended it into the dough liquids. Had a few pieces that were like little orange peas pop up in the dough. Picked out the bigger ones but the rest blended well into the crumb. Also threw in about 100g roasted chopped mixed nuts and since I didnt weigh anything other than the flour (500g) and salt, just kept adding water to the dough until it felt right. I started out with about 150g rye/wheat altus plus 200g water and a blob of mature rye starter fermented 21°C for 12 hrs then chilled for several days, a wonderful smelling preferment. Carrots contribute sugar and fiber so I skipped using malt. The preferment tasted sweet as well. Oh, and I added 7g instant yeast to the dough to get it up quickly and into the oven within 3 hours.
Nice moist tight crumb and the loaf baked 10 minutes sooner than normal. But heck, wasn't a stickler to the recipe either. Baked in oven using black alu. wok with second inverted wok as cover for first 30 minutes. Did get a normal rise and bread that is keeping its moisture well. Can't taste any carrot. Great open face sandwich bread or eat plain. Beautiful rich crumb colour.
I grated 100g carrots (20% of flour weight) used a 1-2-3 sourdough recipe (rye starter, rye/spelt build) with with wheat and spelt and it came out lovely (not a white bagguette) and if you close your eyes, tastes like a white baguette only better. I gave a piece to my husband in the dark and he exclaimed, "Best baguettes yet!" Bet you all want to see my ugly baggies.... ( Not all scores opened, and we cut up the ugliest one. :)
recipe: 180g peeking rye starter, 360g water, 540g (300g wheat bread flour or W700, 200g fine spelt flour, 40g fine grated mixed roasted nuts) 100g fine grated carrot, 10g salt, 1/2 teaspoon ground caraway, 10g active wheat malt. Kneaded the dough and did two folds during the rise before dividing into 3 408g loaves. Still can't taste the carrots but the color of the dough! Roasted nuts add a buttery flavour. Powerful rye starter. Started pulling my dough together at 2 pm by hand and by 5 pm they were in the oven. Kitchen temp 23.5 °C. Scoring was tragic. No biggie as they burst open and get cut up diagonally for the bread basket.
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