Yeasted Carrot - Coconut Bread |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 16 |
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Like carrot cake in bread form: yeasted dough holds roasted, pureed carrots, pineapple, coconut and a touch of allspice, just because! How could you NOT want a slice of this, toasted for breakfast? Ingredients:
2 cups flour |
1 1/3 cups whole wheat flour |
1 tbsp instant yeast |
1 tsp allspice |
1 tbsp ground flaxseed |
1 tsp vital wheat gluten (optional) |
2/3 cup of warm, full-fat coconut milk |
1 tsp vanilla |
3/4 cup pureed, roasted carrots |
2 tbsp pineapple jam |
3 tbsp brown sugar |
1/4 tsp salt |
2/3 cup shredded unsweetened coconut |
Directions:
1. In a large bowl or stand mixer, whisk together flours, yeast, allspice, flaxseed and gluten.
2. In another small bowl, combine warm milk, vanilla, carrots, pineapple jam, brown sugar and salt.
3. Add to the dry ingredients and begin mixing on low to incorporate slightly, then add coconut and continue mixing to form a cohesive dough.
4. Knead for 7-10 minutes (a stand mixer is helpful as it is a very sticky dough).
5. Cover and allow to rest 40 minutes.
6. Pat dough out into a large rectangle, then roll up tightly from the short end into a log.
7. Place into a greased loaf pan (tucking the ends under), cover and allow to rise 45 minutes.
8. Preheat oven to 350F.
9. Bake loaf 40-45 minutes, then turn out of pan immediately and cool completely on a rack before slicing.
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