Sourdough Carrot Bread
This rustic sourdough carrot bread is naturally fermented, lightly sweet, and incredibly moist inside with a crispy artisan crust. Fresh grated carrots and crunchy nuts bring flavor and texture to every slice, making it perfect for breakfast, toast, or sandwiches.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Box grater
- Dough scraper or spatula
- Parchment paper
- Dutch oven with lid
- Sharp knife or bread lame
- Cooling rack
Ingredients
- 1 cup active sourdough starter
- 3 cups bread flour
- 1 cup finely grated carrots
- ¾ cup warm water
- 1 teaspoon salt
- 2 tablespoons honey or maple syrup
- ½ cup chopped walnuts or pecans or raisins
Instructions
- In a large bowl, mix sourdough starter, warm water, and honey until smooth.
- Add flour and salt and stir until a rough dough forms.
- Fold in grated carrots and chopped nuts evenly throughout the dough.
- Cover and let rest for 30 minutes.
- Perform stretch-and-folds every 30 minutes for 2 hours.
- Let dough rise until doubled in size, about 2 more hours.
- Shape dough into a round loaf and place seam-side down on parchment.
- Let rest for 20-30 minutes while oven heats to 450°F (230°C).
- Score the top of the loaf with a sharp knife.
- Transfer to a hot Dutch oven and cover.
- Bake for 20 minutes covered, then uncover and bake another 20 minutes until golden brown.
- Remove and cool completely before slicing.
Notes
Nutritional Info (Approximate Per Slice)
- Calories: 210
- Carbohydrates: 34g
- Protein: 6g
- Fat: 6g
- Fiber: 3g
- Sugar: 4g
