Rustic loaf with carrots without fat

·         Ingredients

400 g in farina Manitoba

200 ml of water

160 g (cut into julienne strips) of carrots

9 g for sale

5 g of sugar

20 g of brewer's yeast

·         Materials needed

Hinged baking tray with a diameter of 18 cm

pastry

Wooden stick

Glass

Large bowl

Latex gloves (optional)

Bowl of ?? reserve ?? for the flour

Wooden ladle

Grater electric or manual for carrots

Peel vegetables for carrots

·         Preparation

1.    Wash, dry, and peel the carrots. Grate them in the electric (or manual) grater until you get many thin sticks.

2.    Crumble the brewer 's yeast into a glass, add the sugar (to activate the yeasts) and dissolve everything by adding a little warm water. Stir with a wooden stick (to avoid the steel) to avoid compromising the fermentation of yeast.

3.    In a bowl, pour the flour and, in the center, add the yeast dissolved in the water. Then add the salt, taking care to avoid direct contact between salt and yeast. At this point, add the rest of the warm water and the carrots.

4.    Knead vigorously and for a long time to encourage the formation of gluten in cooking: in this way you will obtain a very soft bread.

5.    Transfer the dough ball into a round mold with a diameter of 18 cm, without adding oil. Leave to rest for about an hour (or until doubled in volume) in a warm environment.

6.    Bake the pan in a hot, preheated oven at a sustained temperature (220 ° C) for 15 minutes. After this period, without opening the oven door, lower the temperature to 190 ° C and continue cooking for another 15-20 minutes.

7.    Leave to cool before cutting the loaf.

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