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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 9 |
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Amazing colours in this bread. Would go really well with a vegetable soup. Good old-fashioned wintery flavours. Ingredients:
1 1/2 tsp dried yeast (one packet) |
1 tsp sugar |
1/4 cup warm water |
1 large carrot, grated |
2 cups plain flour (or one white, one wholemeal) |
2/3 cup rye flour |
1/3 cup cornmeal |
2 tbsp fresh thyme leaves |
1/2 tbsp salt |
1 tbsp oil |
1/4 cup (approx) warm water, extra |
Directions:
1. In a small bowl, combine yeast, sugar and 1/4 cup warm water. Let stand 10 minutes until its frothy.
2. meanwhile combine the remaining indredients (except oil and extra water) in a large bowl.
3. Add the yeast mixture to the flour mixture. Stir it up, add the oil and then gradually enough water to make a non-sticky, workable dough.
4. Knead the dough on a floured surface for 10 minutes or so, until its smooth and elastic. (how good are the colours??!)
5. Shape the dough into a ball and place in an oiled bowl. Toss to coat the ball in oil then cover with plastic wrap and leave in a warm place to double in bulk. (about an hour).
6. Punch down the dough, knead for another minute or so, then shape into a loaf, place in a tin, cover with plastic again and leave it to double in bulk again (another hour or so).
7. Spray the loaf with a little water, sprinkle with some extra cornmeal and some cellery seeds if you like...or caraway would work too... and bake in a preheated 190C (375F) oven for about 50 - 60 minutes, until it sounds hollow when tapped.
8. The result is a beautifully speckled golden dense loaf, perfect for winter soups, or even great with butter and vegemite, according to Jeremy : )
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