Whole Wheat Carrot Sandwich Bread (Vegan) / #BreadBakers

Carrot Bread has a very tender crumb. Carrots lend vibrant colour and a subtle sweetness to the bread. It toasts well tastes amazing with butter.

Getting up early can be very rewarding. Pears are ripening and the best time to pluck them is before sunrise.  This saves time as the task gets accomplished early morning and it also saves from the harsh autumn Sun.

On reaching our orchard, some movement in grass got our attention. 

It was a pair of Yellow-throated Martens, enjoying ripe pears. 

We let them have their fill before starting work.

On the edge of the flower bed, a Grey-hooded Woodpecker was enjoying the warmth of the early morning Sun.

We had some fresh carrots from a farm. Carrots have the propensity to rot very soon. Some were used for an Eggless Spiced Carrot Cake while some were used in bread.

Carrot Bread has a very tender crumb. Carrots lend vibrant colour and a subtle sweetness to the bread. It toasts well tastes amazing with butter.

This is such a healthy bake and a great way to add vegetable your loaf. Kids loved toasted slices with cheese spread.

Whole Wheat Carrot Sandwich Bread (Vegan)

Ingredients

• 2 ¼ cups all-purpose flour
• 1 ¼ cup whole wheat flour
• 2 teaspoons instant yeast
• ¾ teaspoon salt
• 2 tablespoons unrefined sugar
• 2 tablespoons oil
• ¾ cup boiled and pureed carrots
• ¾ cup warm water

Instructions

1. In a saucepan, combine carrot puree, sugar and oil and heat just until warm.
2. In a large bowl, whisk together flours, salt and yeast.
3. Make a well in the center and add carrot puree mixture. Add ½ cup warm water.
4. Mix and knead for 6-8 minutes to get a  smooth, soft and elastic dough. Use the remaining water to adjust consistency while kneading.
5. Transfer the dough to a greased bowl. Turn around once so that the dough is evenly coated with oil.
6. Cover and keep in a warm place until double, about 1 hour.
7. After the first rise, punch the dough and shape it into a loaf. Place the shaped loaf into a greased  8 ½ x 4 ½ inches loaf pan. Cover and let it rise until it doubles.
8. During the last stages of rising, preheat oven to 180 degrees C.
9. Bake the bread for 30-35 minutes or until the top turns golden and the bottom sounds hollow when tapped.
10. Cool in the rack. Slice when cold or slice the next day.

Linking to #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Our host for September is   Renu of Cook with Renu Cook with Renu

Our theme this month is bread with vegetables.

·                Butternut Squash Sourdough Bread by Zesty South Indian Kitchen

·                Carrot Sandwich Bread by Ambrosia

·                Cauliflower Sourdough Crumpets by Food Lust People Love

·                Cranberry-Pecan Pumpkin Bread by What Smells So Good?

·                Garden Harvest Vegetable Bread Loaf by Making Miracles

·                Purple Pain de Mie by A Messy Kitchen

·                Spinach Spiced Sourdough Discard Bread by Cook with Renu

·                Tomato Garlic Biscuits by Palatable Pastime

·                Vegetable Focaccia by A Day in the Life on the Farm

·                Zucchini Bread by Sneha's Recipe

 

Recipe adapted from kingarthurflour.com