Plant-Based

Recipe: Vegan & Gluten-Friendly Carrot Bread (Dangerously Goooood)

Recipe: Vegan & Gluten-Friendly Carrot Bread (Dangerously Goooood) January 10, 2018Leave a comment

Don’t get discouraged by the fact that this bred has to rise for 18 hours. It’s so easily “thrown together” and for the rising part, well that kind of takes care of itself, doesn’t it? So with a tiny bit of planning, you can set the bread on Saturday, do whatever you want for the next 18 hours, and then be able to devour in this freakishly good bread for Sunday brunch! Or why not make a soup and have some friends over for late lunch or early dinner?

Either way, try this bread once and I promise that you won’t be disappointed…

I decided to name this bread “gluten friendly” which means it’s not gluten-free since it contains spelt flour, which is also a sort of gluten. However, for anyone who’s gluten sensitive and not actually allergic (which is the case for me), spelt flour is much nicer to your sweet belly! Curious as I  am I had to, of course, google this and this is what I found on the subject:

Spelt flour, or Triticum aestivum var. spelta, is a cereal grain in the wheat family but it is not wheat. Except for a harder outer shell, it looks like wheat, but again, it is not wheat. Spelt has the same genus as wheat but is a different species. Spelt is an ancient grain which has been cultivated for centuries. It has recently become popular because it is a good alternative for wheat and people who cannot tolerate wheat. Spelt does contain gluten, so people with gluten allergies or celiac disease need to avoid it

Read more about spelt flour and why you should try baking with it in this article by One Green Planet: http://www.onegreenplanet.org/vegan-food/tips-for-baking-with-spelt-flour/

Now, let’s get baking…

Ingredients:

1 carrot

1 lemon, the zest

10 g fresh yeast

3 dl or 1.3 cups of cold water

7 dl or 3 cups of Spelt Flour

1/2 Tbsp salt

1/2 Tbsp Bread Spices (50/50 mix of fennel & anise)

Do this:

Shred the carrot as well as the zest (outside part) of the lemon. Mix the fresh yeast into the cold water in a bowl. Add flour, the shredded carrot, lemon zest, salt, and bread spiced and stir it all together so that it forms a dough. Cover the bowl with plastic wrap (I know, plastic, but it’s just a tiny bit… Anyone who knows if you can use a towel or something else instead?) and let rise in room temperature for 18 hours.

The next day:

Turn the dough onto a lightly floured surface. Pull it to form a rectangle without pressing out any air. Fold the dough a few times and then form a somewhat even bread. Let rise for another 2 hours.

Set the oven to 250 degrees Celsius / 480 degrees Fahrenheit and leave an oven-safe pot inside so that the pot get’s heated up as well. Put the pot on a grid in the middle of the oven and also leave a baking pan at the bottom.

Pour the dough into the heated pot and put it back in the middle of the oven. Then, pour 1 dl/0.4 cups of water into the bottom pan. Lower the heat to 200 Celsius/ 400 Fahrenheit after 10 minutes and then bake for another 50 minutes.

Let cool before serving and then – DEVOUR!

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