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Mar 14 / JW

No Knead Carrot Bread

carrotbread5

This my adaptation of a recipe by Jim Lahey of Sullivan Street Bakery in NYC. He wrote a book based on his no knead bread concept, and when I saw him make this on Martha Stewart, I was so intrigued. As I’ve probably said before I’m not good at baking in general(well, I don’t like it in general), and Craigy is the bread and pasta maker in our house, BUT I thought what the heck, this sounds doable, and it is.

It does take a lot of waiting time, so I might suggest that this be a weekend project(unless you are a stay at home/work from home type of person of course, in which case I hate you. Just kidding, I still love you!). I usually start this in the evening with the idea that we will have it for lunch or dinner the next day. Here is my variation on the recipe:

First off, I am substituting half the flour for spelt flour because I like it, and it’s healthier, etc etc, but obviously you don’t have to do that. Also spelt doesn’t rise as much as normal flour so keep that in mind. Jim also adds nuts and currants which I am not doing, but hey, whatever floats your boat.

Add the flour, salt, and yeast (put the yeast in a bit of warm water first to get it going). Add in the carrot juice (find this at any juice bar, or squeeze your own if you have that much ambition), which should be room temp. Mix together, cover with a towel and let stand in a draft free place for 12-18 hours…yes you heard it right. That’s why it’s best to do it overnight.

After 16 Hours

Next, take a look at the dough, it should be about twice the size it was before. Dust your work surface liberally, and remove the dough from bowl. Mine was pretty “wet” at this point so I sprinkled it generously with flour, and rolled into a loose ball. Also, I wasn’t happy with how it had risen, so this is where I added my sugar in, to give the yeast a bit of a kick. Place back in bowl and let rise for another 1-2 hours.

Next, take a tea towel and dust with flour, and add seeds to the towel if you are adding seeds of course(you definitely don’t have to). Take a look at your dough, it should’ve risen to about twice the size again. Carefully remove and form into a round, then place onto towel(I put my towel on a baking sheet), then you will let it rise again for maybe 15-30 minutes. Here’s what mine looked like at that point:

Onto the Towel

While it’s rising this time, spread a bit of olive oil and semolina(if you don’t have this its fine) around the inside of your Dutch oven, then place it in the oven and turn up to 250°C. Now you can remove the plastic top if you are worried about it melting, I leave mine on, but that’s just me, always living on the edge… Also, take a cake pan or something similar, fill with water and put in the bottom of the oven. Adding steam to the oven will help you get that bad ass crust you’ve always wanted.

When you are ready to bake, carefully place bread, seed side up into the pan. Cover and bake for 20-25minutes, then uncover and bake another 20 minutes. After removing the lid I would turned the temp down to 225°, as mine got slightly dark on the top, but if you have a bigger oven it might be fine.

Now, remove, let cool, and stand and admire what you’ve just done.

Look at the crustalicious crust!

This bread is so magically delicious you won’t believe it. Also you don’t even notice the carrot flavour, but I’m sure there are tons of vitamins lurking in there somewhere, so don’t feel bad when you eat the whole thing in one day.

Here’s the Recipe:

No Knead Carrot Bread

Prep Time: 18 hours

Cook Time: 40 minutes

Ingredients

  • 1 1/2 Cups Spelt Flour
  • 1 1/2 Cups Bread Flour
  • 1 1/2 tsp Sea Salt
  • 1 tsp Instant Yeast
  • 1 1/2 Cups Carrot Juice(or water)
  • 1 tsp Sugar/honey
  • 1 Tbl Chia Seeds(or your favourite seeds)
  • 1 Tbl Olive Oil
  • 1 tsp Semolina
  • 4 Qt Dutch oven

Cooking Directions

  1. Mix flour, carrot juice and salt together. Let yeast bloom in a bit of the carrot juice, then add.
  2. Let rise for about 16 hours.
  3. Remove, and add sugar and flour if needed, work into a loose ball, then return to bowl.
  4. Let rise for 2 hours
  5. Place seeds and more flour on a kitchen towel, place dough and cover lightly.
  6. Let rise for about 30 minutes or until ready to bake.
  7. Turn oven to max, or at least 250C, and place the oil and semolina covered dutch oven in the oven
  8. Add a shallow cake pan full of water to the bottom rack
  9. Remove dutch oven and carefully place the dough in, seeds side up.
  10. Bake for 20 minutes covered, then remove lid and bake another 20-25.

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