Name: Carrot Bread
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 1 loaf
Ingredients: 350 g plain flour; 150 g wholemeal wheat flour; 250 g carrot; 7 g dried yeast; 280 ml water; 1 tablespoon honey; 2 tablespoons olive oil; 1.5 teaspoon salt; 50 g sunflower seeds; 0.5 teaspoon ground caraway; plain flour; olive oil; sunflower seeds; rolled oats

Step by step process

Preparing the Carrot and Yeast

1
Peel the carrots and grate them finely using a grater. Leave the grated carrot to rest in a bowl so it releases some of its juice, which you will later incorporate into the dough.
2
Pour lukewarm water (about 35 °C) into a small bowl, add honey and dried yeast. Gently stir and let sit for 10 minutes until a foamy cap forms on the surface - this means the yeast is active.
TIP:
Dissolve dry yeast in lukewarm water (35-40 °C) with sugar and let it sit for 5-10 minutes. Foam and a sour smell indicate active yeast. The water must not be too hot (yeast will die) or too cold (activation will slow down).

Making the Dough

3
Sift the plain flour into a large bowl, then add the wholemeal flour, salt, ground caraway, and sunflower seeds. Briefly mix the ingredients with a wooden spoon to evenly distribute the salt.
4
Add the activated yeast mixture, olive oil, and grated carrot with its released juice to the bowl. Work everything together first with a wooden spoon and then by hand into a smooth, soft, and slightly sticky dough - knead for approximately 10 minutes.
5
Cover the bowl with a clean kitchen towel or plastic wrap and leave the dough to rise in a warm, draft-free place for about 60-75 minutes, until it doubles in volume.

Shaping and Second Rise

6
Turn the risen dough out onto a lightly floured surface, gently press out the air, and shape it into an oblong loaf to fit the bread tin.
7
Grease the bread tin with a thin layer of olive oil and place the shaped loaf inside seam-side down. Lightly spray the surface with water, sprinkle with sunflower seeds and oat flakes, and gently press them so the topping adheres.
8
Cover the tin with a kitchen towel and let the bread rise for another 30-40 minutes, until the dough fills the tin nearly to the rim. Meanwhile, preheat the oven to 200 °C (top and bottom heat).

Baking

9
Before placing in the oven, score the surface of the bread lengthwise with a sharp knife to a depth of about 1 cm - this cut allows the dough to rise evenly.
10
Place a heatproof dish with hot water on the bottom of the oven - the steam produced will help create a crispy crust. Place the tin in the center of the oven and bake for 20 minutes at 200 °C.
11
After 20 minutes, reduce the temperature to 180 °C and bake for a further 25 minutes until the loaf develops a beautiful golden-brown color. The finished loaf sounds hollow when tapped on the bottom.

Cooling and Serving

12
Carefully turn the baked bread out of the tin and leave it to cool completely on a wire rack - at least 45 minutes. Cutting warm bread would result in a sticky crumb.
13
Slice the cooled carrot bread and serve with butter, cream cheese spread, or alongside soup. It also tastes great lightly toasted in a toaster.