Black Beer Carrot Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 15 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough: (pre-dough)
- 100 g wheat flour, 550
- 100 g wheat flour, 1050
- 200 g water
- 2 g yeast
For the dough:
- 300 g wheat flour, 550
- 170 g wheat flour, (whole wheat flour)
- 200 g carrot (s)
- 10 g yeast
- 14 g salt
- 180 g beer, (black beer)
Print Recipe
Pin Recipe Instructions
- For the pre-dough mix all the ingredients together well and cover with cling film and leave to rise overnight (approx. 12 hours) at room temperature.
- Finely grate the carrots.
- For the dough, knead all the ingredients together and cover and let rise for 1 1/2 hours.
- After 45 minutes, fold the dough. To do this, place the dough on the floured work surface and pull it apart upwards, then fold the piece of dough back. Repeat this with the remaining 3 sides. Then return the batter to the bowl and cover.
- Place the dough on the floured work surface and cut in half to form a loaf. Cover and let rise for another hour.
- Preheat the oven to 220 degrees in good time, pour in the loaves well and bake for about 30-40 minutes.
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