Description
A delightful Carrot Cake Sourdough Bread that merges the love for sourdough with the sweet nostalgia of homemade carrot cake. Perfect for cozy brunches and snuggles.
Ingredients
Scale
- 100 g Sourdough Starter
- 350 g Water
- 40 g Maple Syrup
- 500 g Bread Flour
- 10 g Salt
- 100 g Raisins
- 70 g Pecans
- 100 g Carrot, shredded
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 40 g Brown Sugar
- 20 g All-Purpose Flour (optional)
Instructions
- Mix the sourdough starter, water, and maple syrup until the syrup is dissolved. Add the bread flour and salt, mixing until just incorporated. Let it sit for 1 hour.
- Form the dough into a ball through stretching and folding for about 30 minutes.
- Incorporate raisins, chopped pecans, and shredded carrot in a series of stretch and folds over 1.5 hours.
- Ferment the dough at room temperature for 1 to 3 hours until doubled in size.
- Shape the dough, adding spice mixture, and place it in a banneton. Let it cold ferment for a minimum of 5 hours.
- Preheat the oven to 230°C/450°F and heat the Dutch oven for about 1 hour.
- Bake the loaf in the Dutch oven for 30 minutes with the lid on, then for another 10-15 minutes with the lid off at 210°C/410°F.
- Cool the bread on a wire rack before serving.
Notes
This recipe is great for meal prep and can be customized with other ingredients like nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg