* Exported from MasterCook *
Bread, Carrot Poppy Seed Wheat
Recipe By :Maggie Baylis and Coralie Castle
Serving Size : 32 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup hot water -- 120F/48C
1 cup grated carrot
2/3 cup raisins -- or coarsely chopped pitted dates
2/3 cup poppy seeds
1 1/2 tablespoons active dry yeast
1/3 cup water -- lukewarm
5 tablespoons butter -- cut in pieces
1 cup milk -- scalded
1/2 cup honey
5 1/2 cups whole wheat flour
2 teaspoons salt
1/2 cup white flour -- or as needed
Pour hot water over carrots, raisins and poppy seeds. Stir and let
stand 10 minutes.
In large bowl, sprinkle yeast over lukewarm water, stir to dissolve
and let stand until foamy. Stir butter into milk to melt; cool to
lukewarm. Add milk/butter mixture to proofed yeast along with honey
and 3 cups of the whole wheat flour.
Beat vigorously about 3 minutes until air bubbles form (or use food
processor). Stir in salt, carrot mixture and remaining whole wheat flour.
Mound white flour on board. Turn dough out and knead in flour. Add
additional white flour as needed to prevent excessive sticking. Knead
3 minutes. Lightly oil board and knead an additional 3 minutes. Cover
with tea towel and let rest 10 to 15 minutes.
Knead briefly, form into a smooth ball, place in oiled bowl, turn to
coat all surfaces, cover with tea towel and let rise in warm place 80
minutes or until double in size.
Punch down, knead briefly and divide into 2 equal pieces. Form each
into a loaf and place in oiled 4.5 by 8.5 inch loaf pan. Cover with
tea towel and let rise in warm place for 50 minutes or until almost
doubled in size.
Place in oven, turn heat to 350F/180C (or preheat oven) and bake 45
minutes or until bread tests done. Turn out onto wire rack, turn
right side up and cool.
Note: the authors recommend starting the baking in a cold oven to get
extra rise. If you bake in a preheated oven reduce the baking time.
The authors make no suggestions, so take your best guess and test for
doneness.
Source:
"Real Bread"
S(ISBN):
"0-89286-179-7"
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 142 Calories; 4g Fat (22.8%
calories from fat); 4g Protein; 25g Carbohydrate; 3g Dietary Fiber;
6mg Cholesterol; 159mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2017 - 0827