Wheat bread with semolina and carrots

Category: Sourdough bread
Wheat bread with semolina and carrots

Ingredients

Wheat baking flour 250 g
Semolina 200 g
Carrot cake 1 glass
Liquid 200 g
Sourdough 100% 1 glass
Salt 1 tsp
Vegetable oil 1 tbsp. l.

Cooking method

  • I knead the dough in the dough program for 18 minutes.
  • I leave it for proofing for two or three hours (until it rises twice; the time may be less, if your kitchen is warm, I have only 15 degrees in winter).
  • Then I start the baking program for 1 hour. Upon completion, I look, if the crust seems pale, then I add another 10 minutes.
  • HP Scarlett IS - 525

The dish is designed for

500 g

Time for preparing:

4 hours

Cooking program:

Kneading + Baking

Note

Those who have a juicer know how much oil cake remains after it, because for 1 glass of carrot juice you need, for example, 1 kg of carrots, and after squeezing, about 0.8 kg of oil cake remains :) That is, almost all carrots remain in the form bloodless gruel. I have disposed of it in soups for a very long time, and bread is just an excellent use for it.

By the way, I do not add sugar, but you can add a spoon or two, to taste.

I liked the bread, but it seemed a little dry, you can take semolina less than twice, probably.
The yield of finished bread is somewhere around 500-600 grams (I forget to constantly weigh, but in general it is not large).
I'll have to make some apple juice and bake on apple cake.

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