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Finished Carrot Poppyseed Loaf Slices

Roasted Carrot Poppy Seed Loaf

  • Author: Nicole Muvundamina
  • Prep Time: 2 days
  • Cook Time: 40 minutes
  • Total Time: 48 hours 40 minutes
  • Yield: 1 loaf 1x
  • Category: Bread

Description

We love serving this loaf fresh from the oven with salted butter and honey, but we love it even more the following day, toasted and topped with cream cheese, capers and lox.


Scale

Ingredients

For carrot puree:

8 to 10 carrots, peeled and sliced in half lengthwise (this will be more than you need for one loaf)

Olive oil, for coating 100 grams water

For dough:

360 grams King Arthur Flour bread flour

40 grams freshly milled hard red spring wheat flour OR store-bought whole grain wheat flour

296 grams water

60 grams mature liquid levain

8 grams salt

96 grams carrot puree

20 grams poppy seeds, plus extra for coating the loaf


Instructions

Carrot Poppy Seed Bread Dough in Glass Bowls on Cutting Board Autolyse

In a medium to large bowl, mix together flours and water until no dry flour or lumps remain. Cover and set aside for two hours at room temperature. Orange and Purple Carrots on Roasting Pan Roast the carrots

Preheat the oven to 400°F / 205°C. Place the carrots into a rimmed sheet pan and drizzle very lightly with olive oil. Toss them to coat, then lay them cut side down on the sheet with space in between each carrot so they aren’t crowded. Roast for 20-25 minutes or until fork-tender throughout and golden on the cut side. Carrot Puree in Sieve Draining Over Glass Bowl Puree and sieve the carrots

Remove the carrots from the pan. Weigh 100 grams of roasted carrots and set aside the rest of the carrots for snack time later. Place the 100 grams of carrots in a blender with 100 grams of water, then blend until you have a smooth puree. Transfer the puree to a fine-mesh sieve that’s set over a bowl and use a spoon or a flexible spatula to press the puree through the sieve (you’ll need to scrape the underside of the sieve a few times to knock the puree that’s passing through it into the bowl below). Reserve 96 grams of puree for your loaf, and either discard any solids left behind in the sieve or save them for another purpose. Carrot Poppy Seed Bread Ingredients Mixed in Glass Bowl Mix

Once autolyse is complete, add your levain, salt, and carrot puree to the autolyse bowl and mix by hand, slowly incorporating everything together while being careful not to tear the dough. You’ll likely need to move between a couple of different mixing styles, starting with just a general squishing and rolling motion and then, once the dough starts to come together a bit, moving into the Rubaud method. Carrot Poppy Seed Dough Mixed in Glass Bowl on Cutting Board This dough is going to feel very wet at first, but it will come together into a gorgeously soft, silky dough after mixing, thanks to the effects of the carrot puree. Once mixing is complete, place the dough back into its bowl and cover, then set aside to let rest for the first hour of bulk proof. Video to Demonstrate Dough Folding Method Lamination

An hour into bulk, gently dump the dough onto a moistened work bench (a spray bottle of water or wet hands rubbed over the bench works well here). You’ll need to play around with the amount of water you use on the bench, but the end goal is for your dough to not stick to the bench too much, but for it to be tacky enough that it doesn’t just slip and slide all over the place as you’re stretching the dough. Gently stretch the dough across the bench, almost (but not quite) as thinly as it can go without tearing, paying attention to the edges to make sure they’re not forgotten. Sprinkle 20 grams of poppy seeds across the dough, then fold the dough up on itself, shape into a boule, and place into a clean bowl to continue bulk proof. Two Glass Bowls of Carrot Poppy Seed Bread Dough on Cutting Board Bulk

Continue bulk proof for 3-4 hours, performing a couple rounds of gentle coil folds an hour after lamination. This dough likes to move quickly towards the end of bulk, so keep an eye on it as fermentation moves along. Video Showing How to Shape the Carrot Poppy Seed Bread Dough  Shape

Gently dump the dough onto a lightly floured bench and gently shape (the video above shows one method of shaping a fairly proofy batard, but shape your loaf however you are comfortable shaping it, even if that’s as a boule, as we did for our orange carrot loaf). Video Showing How to Coat the Dough with Poppy SeedsPoppy seed coating

Sprinkle a thick layer of poppy seeds onto a large plate, then lift the loaf, top side down, and set it into the bed of poppy seeds, rolling it a bit from side to side to fully coat it in seeds. Lift the loaf and place into a towel-lined banneton, seed side down. Shaped Carrot Poppy Seed Dough in Glass Bowl Lined with Cheesecloth Cold bulk/retard

Move the loaves into the fridge, uncovered (this helps form a slight skin on the dough, which is helpful for unloading and scoring the dough the next morning) and let rest overnight. Finished Carrot Poppy Seed Bread in Cast-Iron Challenger Loaf Pan Bake

The next morning, preheat your Challenger Bread Pan in a 450°F / 230°C oven for one hour. Once the pan is fully preheated, bake your loaf with the lid on for 25 minutes, then remove the lid and bake for 15 minutes longer.

 

Nicole Muvundamina is a freelance baking instructor and recipe developer specializing in sourdough and freshly milled whole grain baking. Armed with a tabletop stone mill and a pantry overflowing with grains, she is on a mission to introduce people to the fantastic flavors and characteristics that come along with fresh, whole flour. To see what grain-based tomfoolery she is getting herself into each day, follow her on instagram at @nmuvu.Nicole Muvundamina is a freelance baking instructor and recipe developer specializing in sourdough and freshly milled whole grain baking. Armed with a tabletop stone mill and a pantry overflowing with grains, she is on a mission to introduce people to the fantastic flavors and characteristics that come along with fresh, whole flour. To see what grain-based tomfoolery she is getting herself into each day, follow her on instagram at @nmuvu.


Notes

Roasted carrots: Even if you’re only making one loaf, as this recipe makes, we suggest filling your entire roasting tray with carrots to roast (without crowding them). You won’t use all of them in one loaf of bread, but you’ll have extra to toss in a salad with lunch, or you can make a second loaf with a different colored carrot, as we did with purple carrots (which don’t hold their color through roasting and baking quite as well as orange carrots do, but are still fun to use).