The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multi-Color Roasted Carrot Porridge Bread

isand66's picture
isand66

Multi-Color Roasted Carrot Porridge Bread

    I made a rye bread with shredded carrots while being a test baker for Stanley Ginsberg's Rye Baker book and that came out better than I expected.  I'm not a big carrot cake fan, but I do love roasted caramelized carrots, which are sweet like candy.  I used some special multi-colored purple, yellow, and orange carrots and roasted them in some olive oil until they were nice and soft and sweet.  I mashed them up before adding them in the dough and I was not disappointed with the final bread.  It came out moist with just a little hint of sweetness from the carrots.  This is one of those bakes you can eat just by itself with nothing on it, but it does go well with cheese and was perfect to dip in the Instant Pot sausage, peppers and beans we made last night :).

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4's of the water called for in the porridge to the dry ingredients, in a small pot set to low and stir constantly until all the water is absorbed.  Add the remainder of the water  and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Peel and cut the carrots into medium to small size pieces and toss in some olive oil.  Place on a sheet pan and roast at 425 F until soft and slightly charred.  Let cool until ready to use and mash using a potato masher .

If using your own milled flour, mill and sift as desired.  Next, mix the flours, porridge and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, carrots and salt and mix on low for 5 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 hour.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

 

Comments

Lazy Loafer's picture
Lazy Loafer

OMG Ian, you never cease to amaze me with your combinations. I've got such a long list of things that you've now inspired me to try that I'll be baking for the rest of my life to fit them all in!

That is so beautiful, with the flecks of multi-coloured carrots like that. I never would have thought to roast them first, but it makes perfect sense. It seems to have retained the colour that way too (I wonder if roasting beets would work the same way?).

And thanks, as always, for the clear and precise instructions. :)

isand66's picture
isand66

You are too kind :).  I'm glad you like the bake.  It's nice when I have a vision in my head and the final product turns out exactly the same,  I hope you put this one high up on your list to try as I think you will love the taste.

I've seen a lot of people use beets to turn the bread red/pink but you usually have to add some lemon juice so it holds the color.  If you roast them you should end up with flecks of color I would think, but you will have to try and let us all know.

If you try to bake this one and have any questions, don't hesitate to ask.

Happy Baking.

Ian

Lazy Loafer's picture
Lazy Loafer

First, I have to try one of your cream cheese breads. I got a bunch of Philly at Costco the other day, so I'm ready to go. :)

Wendy

isand66's picture
isand66

I actually just took some cream cheese porridge rolls out of the oven and had one with lunch :).

Let me know how your attempt comes out.

Ian

Danni3ll3's picture
Danni3ll3

That crumb is just gorgeous with the different flecks of colour! I agree with Lazy Loafer, your combos are simply amazing. I have this one bookmarked too! 

isand66's picture
isand66

I'm glad you like it and hope to you see your version soon.  I think you will like it as much as I do.  I can't stop eating it :).

Regards,
Ian

trailrunner's picture
trailrunner

and I had a bunch of leftover roasted multicolored carrots last week !!!  We ate them cold in a salad. Shucks...will have to get some more and try this. Love the color. I think some thyme would go well with them . c

isand66's picture
isand66

I love the multicolored carrots.  I'm trying a recipe for Instant Pot short ribs right now and added some into the mix.  I agree, thyme would go perfect as well and I added some to the short ribs as well :).

Look forward to seeing your version when you get a chance.

Regards,
Ian

Yippee's picture
Yippee

You're a bread artist, Ian!  I love the colors!

Yippee

isand66's picture
isand66

So nice to hear from you😁.  Glad you like the bread. I can’t draw or paint but every once in a while a pretty bread comes out of my oven 😋.

Happy Baking!

Regards,

ian

dabrownman's picture
dabrownman

Love roasted carrots, any roasted veg really, and this bread is handsome on the inside as a result.  Has to taste great too.  In Houston now and the internet keeps throwing me off all the time.  Well done and happy baking Ian.

isand66's picture
isand66

Glad you like it.  Lucy would love this one as it was very tasty.  Hope you're enjoying your trip and get to try some good Texas brisket 😉.

Im sure Lucy is waiting for your return so don't forget to bring back a doggie bag!

Regards,

Ian

MontBaybaker's picture
MontBaybaker

On the short list; I've had good success with your recipes.  Since he loves homemade bread (was raised on it), maybe this is a way to get my husband to eat cooked carrots, which I especially like roasted.    

isand66's picture
isand66

So nice to hear you've had success with some of my formulas.  I hope you try this one and let me know how you like it.

Happy Baking.

Ian

cfraenkel's picture
cfraenkel

and I LOVE carrots.  I am adding this one to my ever growing list.  Thanks for posting!

isand66's picture
isand66

I actually just took this out of the freezer and have been eating it again and it’s so tasty.  I hope you try it soon.

regards,

Ian