Carrot Vollkornbrot
This 100% rye loaf is laced with carrots and oats for extra moisture and sweetness. Complex enough for a professional baker, also easy enough for an avid homebaker.
Ingredients
First Rye starter: (morning before bake)
446 gm rye flour
446 gm rye levain (can be wheat)
557g warm water
(6-8 hour ferment)
Second starter: (overnight- 12 hours)
1.45k Rye starter (all of the above)
870gm Rye flour
870gm Water
Soaker: (night before-12 hours)
900 gm Oat flakes, thick cut
200 gm pearled barley berries
2L Water
Final Dough:
2 kilo Whole rye flour
3.2 kilo Sourdough (ALL SECOND SOUR)
Soaker (ALL)
80gm Malt syrup
460gm Shredded carrots
90gm Sea Salt
Instructions
Combine all ingredients for first starter in 1 litre container and leave out at room temperature
Second Starter: Approximately 12 hours before mixing the dough, combine the first sour with the rye and water. Place in a 4 litre container and cover. Leave at room temperature overnight.
In a bus tub or large bin, combine the second sour, the soaker and remaining ingredients. Mix thoroughly and ferment for one hour at room temperature.
Butter your 1 kilo tins. Wet your hands and place 1 kilo of dough in each tin. Re-wet your hands, smooth down the top. Top with a layer of uncooked oats for decoration. Cover with a towel or plastic sheet and proof until domed and cracked and small pin pricks appear in the dough. (anywhere from 2-5 hours)
About 30-60 minutes before the breads are ready to bake, heat your oven to 500F convection. When breads are ready, put in oven and shut off heat for 5 minutes. (if you have a method for streaming- then do so). Turn oven back on and set temp at 450F. for 20 minutes.
Lower heat after 20 minutes to 325 and bake the rye until an internal temp of 94C/200F is reached. Breads will be browned on top and have shrunk away from the pan. This can take an hour or a little more. We just a meat thermometer and poke it in the center about 1/2 way down.