Rustic loaf with carrots without fat
Sunday, June 14, 2020
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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
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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
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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.