Gluten-free sourdough carrot bread
Bread for breakfast is a rule for many. This gluten-free and sourdough carrot bread has a beautiful color and even better taste.
Ingredients
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1st day - fermentation
- 150 g Bread mix white Liana
- 250 g boiled carrots
- 120 g water
- 2 spoons of yeast
2nd day - dough
- 350 g Bread mix white Liana
- 1 tbsp flax seeds
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- 2 tbsp chopped walnuts
- 2 tablespoons of salt
- 1 KL ground cumin
- 170 ml water (in which the carrots were cooked)
Next we need
- Liana rice flour for sprinkling
- Cut the carrot into rounds and boil it in water. Set aside the water from the carrots - we will need it the next day for the dough. Blend the cooked carrots into a mush and let it cool. Put Bread mix white, carrots, water and yeast in a bowl. Mix the ingredients with a wooden spoon, cover with foil and leave to ferment in a warm place for 12 hours.
- Roast the seeds and nuts in a dry pan and let them cool. Put Bread mix white, fried mixture, salt, cumin and leavened carrot yeast into the food processor. Add the reserved water from the carrots and make a dough. Cover with foil and let rise in the heat for 3 hours.
- We flour the worktop, turn out the dough, mix and shape the loaf according to the shape of the loaf. Flour the dough on all sides so that it does not stick, put it in a bowl and cover it with foil. Leave to rise for 2 hours.
- Place a baking tray in the oven on which to bake the bread, and a baking tray on the bottom of the oven. Heat the oven to 240°C. Flip the bread onto the baking paper, cut the top, spray with water and place in the heated oven. Pour 250 ml of boiling water onto the baking sheet at the bottom and bake for 15 minutes. Then reduce the temperature to 190°C, remove the bottom tray and sprinkle the bread with water. Bake for 40-45 minutes. Let cool on a wire rack.
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Ingredients
Add to cart
Print recipe
Share on Facebook
1st day - fermentation
- 150 g Bread mix white Liana
- 250 g boiled carrots
- 120 g water
- 2 spoons of yeast
2nd day - dough
- 350 g Bread mix white Liana
- 1 tbsp flax seeds
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- 2 tbsp chopped walnuts
- 2 tablespoons of salt
- 1 KL ground cumin
- 170 ml water (in which the carrots were cooked)
Next we need
- Liana rice flour for sprinkling
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