The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Carrot Bread

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taurus430's picture
taurus430

Carrot Bread

This is a pic of my newest collection to bread baking and now is my favorite bread. It's Carrot Bread with walnuts and cranberries. For breakfast I like it with cream cheese and for lunch it's nice with ham or turkey. It's not a sweet bread other then the carrot juice used and cranberries, but no added sugar. I didn't get a chance to take a pic of the boule before it got devoured.....LOL.

dabrownman's picture
dabrownman

Well done.  It has to be tasty.  Shoukld be good enough for dessert too with some jam!

Happy baking.

Debra Wink's picture
Debra Wink

Love the color of the crumb. Carrot and walnut bread is one of my favorites. I have never added cranberries though---will have to try that for the holidays!

Best,
dw

Faith in Virginia's picture
Faith in Virginia

Would you share the recipe?  That looks great!

 

taurus430's picture
taurus430

This is a modified version of Jim Lahey's Carrot Bread recipe. It's also demonstrated on a Martha Stewart show where Lahey was a guest to make this bread.(Google)

My Version:

21/2  cups bread flour, 1/4 c WW flour, 1/4 c rye flour

1 1/4 teaspoons table salt

1/4 teaspoon instant yeast

1 cup freshly squeezed carrot juice, 1/2 cup water

1/2 cup dried cranberries (Lahey uses currants,  I didn't have them)

1/2 cup coarsely chopped walnuts

Corn meal or wheat bran for dusting

Follow Jim Lahey's no knead method using a dutch oven. I use cast iron which works well for me, since I've been making no knead breads from 2008 on. The method became very popular in 2006. A trick I learned when baking walnuts in bread is to toast or roast them so they don't turn purple. I did not because I forgot, but it was still good!

-Rob

Donkey_hot's picture
Donkey_hot

I knew that! :)

taurus430's picture
taurus430

Good, but some do not!

Donkey_hot's picture
Donkey_hot

By the way, adding the pulp makes it even better...

taurus430's picture
taurus430

I was wondering about adding the carrot pulp to the wet dough. This was the first time I experimented with this recipe. Have you made Lahey's recipe and added the pulp? I guess 1/2 cup would be good and since the pulp is wet, no additional liquid? I use barley malt syrup and have a jar in the fridge. I will add 1 tbsp next time. Waiting for the cooler weather to start baking breads.

Donkey_hot's picture
Donkey_hot

I would add carrot pulp up to 10% of the total flour weight before adjusting the liquid.

breadsong's picture
breadsong

Hello,
Your bread is really beautiful!
:^) breadsong

Janetcook's picture
Janetcook

Great looking bread.  I can see why it was devoured so quickly!  I have just begun to add carrots to breads and thus far have made one loaf that had poppy seeds with the carrots and it got rave reviews too.  

I would love to give your formula a go if you would be so kind to share it here????

Thanks for the post and photo!

Take Care,

Janet

Faith in Virginia's picture
Faith in Virginia

Thanks for the recipe and the video link.  Will do on my next bake.  Thinking the book is on my list also.

Thanks again.

Faith

mrfrost's picture
mrfrost

Looks beautiful and delicious.

How many carrots(or by weight) make a cup of juice?

I notice you dilute the carrot juice. Any reason you don't use all carrot juice?

taurus430's picture
taurus430

Thanks mrfrost. I had carrots left from a 5 lb bag so it's what I had. Could be about a pound or over, but nothing saying you have to use a cup and a half of carrot juice either. Water is cheaper! LOL. As long as the flour to liquid ratio is the same.