Carrot Cake Sourdough Bread
Ingredients
For the Bread
- 100 g active sourdough starter 1/2 cup
- 350 g water 1 1/2 cup
- 500 g bread flour 3 1/4 cup
- 8 g salt 1 tsp
Inclusions
- 30 g maple syrup 2 tbsp
- 100 g raisins 1/2 cup
- 65 g chopped pecans or walnuts 1/2 cup
- 110 g shredded carrots 1 cup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 tbsp sugar
Instructions
- In a large bowl combine water, starter, and flour. Mix until most of the flour has been combined. Cover and let sit for 30 minutes.
- While the dough is resting add the raisins to a small bowl and cover with water. Soaking the raisins will help the control how much liquid the raisins absorb. Drain liquid from the raisins before adding to the dough.
- Add in salt, maple syrup, pecans, raisins and carrots. Mix until everything is mostly combined. Cover and let sit for 30-60 minutes.
- Perform 2 sets of stretch and folds 30-60 minutes apart.
- Cover and let ferment for 4-8 hours. With the addition of maple syrup the dough will ferment faster than a regular loaf of sourdough. I like to mix this up in the morning and let it sit during the day so I can keep an eye on the dough.
- In a small bowl combine sugar, cinnamon, and nutmeg.
- After the dough has doubled in size pour onto the counter and gently stretch into a rectangle. Sprinkle the sugar mixture over the dough and fold the dough to shape. I fold into thirds, and then thirds again. Flip the dough over and shape using a push and pull motion. Do this gently, you do not want the surface to tear, but want the folds no longer visible. The dough will be more prone to ripping with the inclusions.
- Alternatively, you can place the dough into a standard loaf pan if shaping is intimidating or your dough rips.
- Sprinkle the loaf with brown rice flour and place into a small bowl (or banneton basket). Sprinkle a little more brown rice flour, cover and let proof for 30-90 minutes on the counter. While the dough is on its final proof preheat a dutch oven inside your oven at 450. You want the Dutch oven nice and hot!
- After your dough has proofed, flip onto a piece of parchment paper and score the loaf.
- Gently place your parchment lined loaf into your dutch oven. Bake covered at 450 for 20 minutes, then uncovered at 425 for 20 minutes. Your crust should be nice and golden brown when it is done. If you aren’t sure if your loaf is completely cooked, use a thermometer to see if the internal temperature reaches 190 F.
Nutrition
Calories: 2916kcalCarbohydrates: 538gProtein: 72gFat: 57gSaturated Fat: 6gPolyunsaturated Fat: 18gMonounsaturated Fat: 27gSodium: 3237mgPotassium: 2024mgFiber: 30gSugar: 64gVitamin A: 18430IUVitamin C: 13mgCalcium: 252mgIron: 9mg
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