SOURDOUGH SATURDAY - SOURDOUGH CARROT BREAD

Sourdough Saturday - Sourdough Carrot Bread image

Provided by Renee Pottle

Categories Breads

Time 6h40m

Yield 16 slices

Number Of Ingredients 8

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2 cups ripe sourdough starter
2 cups unbleached all-purpose flour
¾ cup Kamut flour
1 cup 10 grain flour
1 Tbsp olive oil
1 Tbsp honey
1 cup carrot puree (I used 2 small jars of baby food carrots)
1 tsp fennel seeds

Steps:

Add all ingredients to a large bowl or the bowl of a stand mixer.
Stir to combine well.
Knead for about 5 minutes if using stand mixer, or 8-10 minutes by hand.
Form the dough into a ball, place in a greased bowl, cover and let rise 2-4 hours.
Gently deflate the dough. Form dough into a tight ball and place in a floured brotform.
Cover and let rise another 1 - 2 hours.
Preheat oven to 400 degrees, slash the top of the loaf, and bake for 40 - 60 minutes or until bread reaches an internal temperature of 200 degrees.
Remove from oven and let sit at least 15 minutes before slicing.