because they eat their fair share of carrots of course! Well, it used to work, my kids loved their carrots but now they wrinkle their noses (toldya: rabbits!). So whenever we eat carrots there's bound to be some left.
Into the bread they go:
275 gr (9.3/4 oz) carrots, coarsely mashed with a fork
175 gr (6 oz) whole wheat
325 gr (11.1/2 oz) bread flour /USA ap flour
180 gr (6.1/2 oz) biga
2 tsp salt
1.1/4 tsp instant yeast
2 tbs vegetable oil
60 gr (1.3/4 oz) water
Knead, Rise, Shape, Rise, Bake. That's all there is to it. It's an easy dough for the breadmachine as well. Kneading in my standmixer (speed 2) takes 10 minutes. Rising 1 to 1.1/2 hour, I shape using a letterfold, tucking the sides in to form a log. Place seamside down in a pan. Second rise again 45 minutes-1 hour, till it's nicely domed in your pan, springing back when poked with a fingertip. Baking requires a medium hot oven (350 F- 190 C) for about 40-45 minutes.
Instructions can be so simple! I wouldn't mind eggwashing the bread and sprinkle it with cumin seeds but I know my rabbits would, so remains a thought for now.
Apparently this was on the bright side of good, can't find any pics of the finished loaf or parts thereof....