Makes 2 loaves
Ingredients:
1. 10g fresh yeast
2. 10g grove sea salt (2 tsp) (1.7% of flour weight)
3. 575ml cold distilled water (cooled boiled water)
4. 300ml A38 natural yogurt (76% of flour weight)
5. 125g (400ml) rolled oats
6. 125g (200ml) Salling wholewheat flour (33% of total flour weight)
7. 60g (100ml) sunflower seeds
8. 100g (1 large carrot) grated, grated squash or grated apple
9. 430g Salling organic wheat flour
10. 70g buckwheat flour
11. Optional: 200ml blending of seeds: pumpkin seeds, sunflower seeds, chia seeds, flaxseeds, sesame seeds for sprinkling on top of the dough (approx. 60-180g as desired) (You can use rolled oats instead too)
Directions:
1. Place water, yogurt, yeast, grated carrot, rolled oats, whole-grain flour, and sea salt in a bowl and mix well.
2. In another bowl, add 430g of wheat flour and 70g of buckwheat flour and mix well, as buckwheat flour tends to lump up.
3. Add the flour mixture into the dough and mix thoroughly using a wooden spoon—the dough should be moist.
4. Sprinkle the seeds over the top of the dough. Cover the bowl (e.g., with a lid or a plastic bag) and place the dough in the refrigerator overnight or for at least 8 hours.
5. Take the dough out from the fridge. Divide the dough into two portions and transfer to a bread loaf tin each.
6. Cover tightly in plastic wrap and rest them in the fridge overnight (second rise). The longer you rest it in the fridge, the more flavorful it will be. You can rest it up to 3 days.
7. When you are ready to bake it, pre-heat the oven to 250 deg C and place a roasting pan on the bottom rack to heat up.
8. Once the oven is hot, remove from the fridge and score it with a sharp knife with a few cuts on the surface (optional, for aesthetics). If you have a digital thermometer, place it into the middle of the dough.
9. Place bread in the oven middle top tray of the oven.
10. To get a golden crisp, pour a glass of cold water into the oven bottom tray and close the oven's door. Turn down temperature to 220 deg C.
11. After 15 minute, open the oven door for 5 seconds to vent all remaining steam and remove any water left on the bottom tray.
12. Lower the oven temperature to 200 deg C (Venting the steam is critical to letting the crust get crispy) for 30 mins or until the bread turns golden. For best result, half way through, you can remove parchment paper from the loaf tin once bread has firmed up.
13. When the core temperature reaches 90 - 98 deg C, or when the crust turns golden, your bread is done. It will likely take 35 - 45 mins in total. You can test by taking the bread out and tapping on its back. If it sounds hollow, it is done.
14. Remove from the oven and let it cool completely on a rack for at least an hour before slicing it. If you slice it hot, the steam will escape and the inside will turn gummy.
Video Demonstration by Arla:
Additional Information:
Here is a bread loaf version of the Buckwheat Carrot Bread. The ingredients are the same, just baking it in a bread tin.
This recipe makes two loaves. You can also make one loaf first and keep the other loaf to be baked the following day.
This recipe is inspired from Arla (see below video). https://www.arla.dk/opskrifter/nemme-kernestykker-med-ske/
And now the buckwheat carrot bread done today for farmor and farfar before bring C for swimming today :-)
References:
Organic buckwheat flour from Urterhuset
Salling organic buckwheat flour from Føtex. I think this is equally good and significantly cheaper, costing roughly half as much per kilogram.
Salling organic wheat flour available from Føtex supermarket
Salling wholewheat flour available from Føtex supermarket.
A38 Natural Yogurt 0.4% fat available from Netto or Føtex.
Sea salt from Netto or Føtex.
In a large bowl, add 575ml of cold distilled water (boiled cooled and refrigerated water)
Add 10g of fresh yeast.
Add 300ml A38 fermented milk.
Add 400ml rolled oats (125g) and mix well.
Add 200 ml (125g) wholewheat flour.
Mix well.
Add 1 large carrot (grated) 100-150g and mix well.
In a bowl, add 430g of organic wheat flour and 70g of buckwheat flour (15% of total of these two of 500g) and mix well, as buckwheat flour can lump up.
Don't add the flour all at once, but add the 500g of flour mixture in three different batches, stir and mix well.
Now it's done :-)
The dough should be quite wet and sticky, but hold its form and not runny.
Sprinkle 50ml of chia seeds on top of the dough.
Sprinkle 50ml of flaxseeds on top of the dough.
Sprinkle 50ml of sunflower seeds on top of the dough.
Sprinkle 50ml of pumpkin seeds on top of the dough.
Sprinkle a total of 200ml of pumpkin seeds, sunflower seeds, sesame, chia seeds and/or flax seeds as desired on top of the dough. You can also use sesame seeds or nuts instead as you prefer.
Let it rest in the fridge overnight.
Insert a digital thermometer and then place it in the oven at 250 deg C pre-heated.
Pour a glass of water into the empty baking tray below.
Close the oven door, bake for 45 minutes or until it has turned golden and the temperature reaches around 98 deg C.
Remove it from the oven
remove the parchment paper.
Let it cool down on a rack for at least an hour before slicing it.
Sliced :-)
