Original carrot

Moist carrot bread made from original grain

Today primeval grain meets purple primeval carrot. A truly rustic, healthy and very tasty combination for a juicy crate of bread: My original carrot. Due to the high whole grain content, the original carrot not only tastes wonderfully aromatic, but also makes you feel full for a long time ... ♥

Ancient grain - what is it actually?

Old grain varieties are, so to speak, the forefathers of today's high-performance wheat. In the Middle East, people started growing ancient grains such as einkorn or emmer around 10,000 years ago. At first, grasses such as wild einkorn and wild emmer were cultivated. Wildemmer in particular is the ancestor of today's cultivated wheat.

The fact that the old types of grain have not completely disappeared over the years is mainly thanks to the foresight of committed farmers and millers. In the meantime, these types of grain have become really fashionable and are right on trend, which was also shown at this year's trade fair South back was clearly noticeable. Spelled in particular has experienced a real renaissance in recent years, not least because of its good digestibility and its reputation for being healthier.

Urkorn is a collective term for all old types of grain. This includes varieties such as spelled, emmer, einkorn and forest perennial rye, but also kamut, yellow wheat or red grain wheat. I especially like the red grain wheat. Why? Because, like most of the original grains, it has a particularly intense, nutty aroma. In addition, as the name suggests, it has a reddish color and is rich in healthy phytochemicals.


What are original carrots?

The ancestors of today's carrots, also from the Middle East, were black. Incidentally, carrots are one of the oldest types of vegetables and were most likely eaten as early as the Stone Age, in the form of original carrots.

The original carrot was created by crossing the “old” black “wild carrot” with an orange carrot. On the outside, the original carrot looks purple and inside it is orange to yellow. The purple color indicates a high proportion of phytochemicals, similar to red grain wheat. The original carrot contains up to 40% more beta-carotene than conventional carrots. Incidentally, it does not necessarily have to be peeled; brushing it off well is sufficient. That's why I always buy them in organic quality whenever possible.

Tips for grinding your own grain

Due to natural fluctuations, grain can vary in quality. This means that the amount of water that can be absorbed in the dough also varies later. This is the case even with the same type of flour from the same mill. “Cheap flours” from the discounter usually have a much lower water absorption than quality flour from the mill or the trusted dealer.

In addition, it makes a big difference whether a flour is bought ready-ground and has already "matured" or whether it is freshly ground just before the dough is prepared. Freshly ground grain provides the full flavor and all the valuable nutrients of the grain, but the baking ability is improved by a certain maturing time. After about 14 days of storage, important properties for the gas holding capacity and baked goods volume should have optimally developed. But even 2-5 days make a big difference in my experience. The water absorption improves and the bread volume increases. The difference is especially noticeable when a large part of the dough consists of the freshly ground flour.

I try to use up my freshly ground grain within 4 weeks if possible. This is not absolutely necessary, but it should not be forgotten that ALL components are actually ground, including the seedling. This contains fats and the flour could become rancid if stored for too long. Since I store my flour in a cool and dark place, it is far from rancid after this period. But even if I grind myself, I still want to use it relatively fresh, for the best possible taste.

What else is important ...

The big exception for me is the sourdough. Here I use the freshly ground grain from the mill - it couldn't be better! In this way, the microorganisms contained are literally pushed.

If the flour gets very warm when you grind it in your grinder, you can cool the grains in the fridge or even in the freezer beforehand. Freezing for a few days is particularly useful for organic-quality cereal grains to prevent unwanted visitors or infestation by vermin. Important: Do not then thaw in a plastic bag so that condensation does not form and the grain may begin to go moldy.

But not everyone has a grain mill or would like to do this "extra effort", which of course is perfectly fine! With wholemeal flour, it is generally important that the dough is given enough time to swell and / or that the flour is given a Autolysis or fermentolysis is pre-swollen.

If you still prefer to grind your wholemeal flour freshly before baking, it is better to be a little more economical with the first Bulk liquid and add this if necessary at the end of the kneading time. Incidentally, this recipe is enough for 2 small or one large original carrot. I hope you enjoy baking ... ♥

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Original carrot

Instead of wholemeal spelled flour + type 630 spelled flour, type 1050 spelled flour can also be used.

  • Prep Time:
    30 minutes
  • Cook Time:
    16 hours
  • Total Time:
    16 hours 30 minutes
  • Yield:
    2 loaves from 0.5kg bread molds (or a 1 kg bread mold / loaf mold 30 x 11cm)
  • Category:
    Dinner, bread, breakfast, Vespers
  • Cuisine:
    German - German
 piece

Ingredients

Breakfast

  • 150 g Original carrots, coarsely grated (alternatively normal carrots)
  • 100 g mixed seeds (e.g. sunflower seeds, pumpkin seeds, sesame seeds, flax seeds))
  • 10 g black sesame (alternatively white sesame)
  • 10 g popped quinoa ()
  • 120 g Water (boiling)

LIEVITO MADRE

  • 40 g Spelled flour type 1050 ((alternatively the usual flour for feeding the Lievito Madre))
  • 40 g Lievito Madre (alternative approach with EVA fermentation starter)
  • 20 g Water (35 ° C)

Autolysis dough

  • 220 g Whole wheat flour made from red wheat (or yellow wheat whole wheat flour / other whole wheat flour)
  • 125 g Wholemeal spelled flour (or ground yourself)
  • 125 g Spelled flour type 630
  • 180 g water
  • 100 g Yogurt (3.5% fat), cold ((vegan alternative also works))

Main dough

  • Autolysis dough
  • Lievito Madre
  • 30 g Buckwheat whole wheat flour (or other whole wheat flour)
  • 3 g ground psyllium husks
  • 0, 5 g acerola powder
  • 10 g inactive baking malt/ Beet syrup ()
  • 3 g fresh yeast ((can be reduced with highly active madre))
  • 1214 g of salt
  • 10 g Oil (e.g. nut oil)
  • Breakfast
  • up to 2030 g water (if necessary)

Additionally

  • Seeds for the loaf pan and for sprinkling

Instructions

Breakfast

  1. Scald all the ingredients for the broth with the boiling water.
  2. Let it soak for about 2-4 hours.

Lievito Madre

  1. Dissolve Lievito Madre in the water and whip until lightly foamy. Then knead thoroughly with the flour.
  2. Let ripen for about 3-4 hours at about 26-28 ° C. The madre should have roughly doubled in that time. (Often only takes 2 hours for me.)

Autolysis dough

  1. Mix all ingredients for the autolysis dough briefly but thoroughly.
  2. Let it soak for 20 minutes.

Main dough

  1. Knead the autolysis dough, Lievito Madre, fresh yeast, whole-wheat buckwheat flour, Aquaposa and Barimalt for about 6 minutes at slow speed.
  2. Then add the broth, salt and oil and continue to knead slowly for 2 minutes.
    Then knead for about 1 minute at high speed. If necessary, knead in the rest of the water.

Stock cooking

  1. Cook for about 90 minutes at 24-26 ° C. Gently after approx. 45 minutes stretch and fold.
    Alternatively: FPut to cook for about 2.5-3 hours at 20-22 ° C. Gently after approx. 90 minutes stretch and fold.
  2. Meanwhile, grease the loaf pan (s) and sprinkle with plenty of seeds, possibly also lightly flour.

Piece cooked

  1. Divide the dough into 2 equal parts on the floured work surface. Shape each into an elongated loaf of bread. (Rolling it up tight is in principle also sufficient here.)
    Pour into the prepared loaf pan (s) and sprinkle with plenty of seeds.
    (If you don't like that, you can also pour the dough directly into the loaf pan and smooth it out with a dampened spatula.)
  2. Let it start for 30 minutes.
  3. Then cook for 10-12 hours at 5 ° C in the refrigerator. (At 8 ° C it is about 6-8 hours.)
    Alternatively: F.Place for a good 2 hours at 24-26 ° C or just under 4 hours at 20-22 ° C.

to bake

  1. Preheat the oven to 230 ° C top / bottom heat (210 ° C hot air / convection) in good time, preferably with a baking oven or bread stone.
    Sprinkle the original carrot with seeds again as desired before baking.
  2. Without cutting into (and without Acclimatize) in the preheated oven and lightly swath (Steam). Immediately switch the heat back to 190 ° C top / bottom heat (170 ° C hot air / circulating air).
    Bake for 40 minutes, then remove from the mold and place in the residual heat of the oven for 10 minutes. For a large bread, the baking time is increased by around 10 minutes.
  3. Then leave to cool on a wire rack.

Notes

The dimensions of my 0.5 kg bread pan are: 16.0 x 9.8 x 8.5 cm

The dimensions of my 1 kg bread pan are: 23.0 x 11.0 x 9.5 cm

Keywords: Bread, broth, buckwheat, spelled, spelled flour type 1050, yellow wheat, durum wheat, yeast, yogurt, carrots, loaf of bread, grains, Lievito naturale, LievitoMadre, purple carrots, carrots, PastaMadre, quinoa, rye, red grain, seeds, black carrots, black Sesame, cooked overnight, ancient grain, ancient carrots, ancient grain, vegan, whole grain, whole grain flour, forest rye

Print

Original carrot | Thermomix recipe

Instead of wholemeal spelled flour + type 630 spelled flour, type 1050 spelled flour can also be used.

  • Prep Time:
    30 minutes
  • Cook Time:
    16 hours
  • Total Time:
    16 hours 30 minutes
  • Yield:
    2 loaves from 0.5kg bread molds (or a 1 kg bread mold / loaf mold 30 x 11cm)
  • Category:
    Dinner, bread, breakfast, Vespers
  • Cuisine:
    German - German
 piece

Ingredients

Breakfast

  • 150 g Original carrots, coarsely grated (alternatively normal carrots)
  • 100 g mixed seeds (e.g. sunflower seeds, pumpkin seeds, sesame seeds, flax seeds))
  • 10 g black sesame (alternatively white sesame)
  • 10 g popped quinoa ()
  • 120 g Water (boiling)

LIEVITO MADRE

  • 40 g  Spelled flour type 1050 (alternatively the usual flour for feeding the Lievito Madre)
  • 40 g Lievito Madre ()
  • 20 g Water (35 ° C)

Autolysis dough

  • 220 g Whole wheat flour made from red wheat (or yellow wheat whole wheat flour / other whole wheat flour)
  • 125 g Wholemeal spelled flour (or ground yourself)
  • 125 g Spelled flour type 630
  • 180 g water
  • 100 g Yogurt (3.5% fat), cold ((vegan alternative also works))

Main dough

  • Autolysis dough
  • Lievito Madre
  • 30 g Buckwheat whole wheat flour (or other whole wheat flour)
  • 3 g ground psyllium husks
  • 0, 5 g acerola powder
  • 10 g inactive baking malt/ Beet syrup ()
  • 3 g fresh yeast ((can be reduced with highly active madre))
  • 1214 g of salt
  • 10 g Oil (e.g. nut oil)
  • Breakfast
  • up to 2030 g water (if necessary)

Additionally

  • Seeds for the loaf pan and for sprinkling

Instructions

Breakfast

  1. Scald all the ingredients for the broth with the boiling water.
  2. Let it soak for about 2-4 hours.

Lievito Madre

  1. Dissolve Lievito Madre in the water and whip until lightly foamy (1 min./ speed 4). Then knead thoroughly with the flour (1 min./ dough setting).
  2. Let ripen for about 3-4 hours at about 26-28 ° C. The madre should have roughly doubled in that time. (Often only takes 2 hours for me.)

Autolysis dough

  1. Put all ingredients for the autolysis dough in the mixing bowl, 1 min./ dough kneading setting.
  2. Let it soak for 20 minutes.

Main dough

  1. Add Lievito Madre, fresh yeast, buckwheat wholemeal flour, Aquaposa and Barimalt, knead for 2 min / dough level. (If necessary, support with the spatula through the lid opening at the beginning.)
  2. Then add the broth, salt and oil, 1.5-2 min / dough kneading setting
    If necessary, add the remaining water through the lid opening.

Stock cooking

  1. Cook for about 90 minutes at 24-26 ° C. Gently after approx. 45 minutes stretch and fold.
    Alternatively: FPut to cook for about 2.5-3 hours at 20-22 ° C. Gently after approx. 90 minutes stretch and fold.
  2. Meanwhile, grease the loaf pan (s) and sprinkle with plenty of seeds, possibly also lightly flour.

Piece cooked

  1. Divide the dough into 2 equal parts on the floured work surface. Shape each into an elongated loaf of bread. (Rolling it up tight is in principle also sufficient here.)
    Pour into the prepared loaf pan (s) and sprinkle with plenty of seeds.
    (If you don't like that, you can also pour the dough directly into the loaf pan and smooth it out with a dampened spatula.)
  2. Let it start for 30 minutes.
  3. Then cook for 10-12 hours at 5 ° C in the refrigerator. (At 8 ° C it is about 6-8 hours.)
    Alternatively: F.Place for a good 2 hours at 24-26 ° C or just under 4 hours at 20-22 ° C.

to bake

  1. Preheat the oven to 230 ° C top / bottom heat (210 ° C hot air / convection) in good time, preferably with a baking oven or bread stone.
    Sprinkle the original carrot with seeds again as desired before baking.
  2. Without cutting into (and without Acclimatize) in the preheated oven and lightly swath (Steam). Immediately switch the heat back to 190 ° C top / bottom heat (170 ° C hot air / circulating air).
    Bake for 40 minutes, then remove from the mold and place in the residual heat of the oven for 10 minutes. For a large bread, the baking time is increased by around 10 minutes.
  3. Then leave to cool on a wire rack.

Notes

The dimensions of my 0.5 kg bread pan are: 16.0 x 9.8 x 8.5 cm

The dimensions of my 1 kg bread pan are: 23.0 x 11.0 x 9.5 cm

Keywords: Bread, broth, buckwheat, spelled, spelled flour type 1050, yellow wheat, durum wheat, yeast, yogurt, carrots, loaf of bread, grains, Lievito naturale, LievitoMadre, purple carrots, carrots, PastaMadre, quinoa, rye, red grain, seeds, black carrots, black Sesame, Thermomix, cooked overnight, ancient grain, ancient carrots, ancient grain, whole grain, whole grain flour, forest rye

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11 thoughts on “Ur-Karotti”

  1. Hello Sonja,
    Can you please tell me how to change the recipe if I don't have an LM ?!
    I love your blog and hope that next year I can get a place in your baking course ...
    Many greetings
    Andrea

    1. Dear Andrea,

      I would add 3-5 g of fresh yeast to the main dough (a total of 6-8 g) and add about 60 g of flour and 30 g of water to the autolysis to replace the madre.
      I would be very happy to get to know you personally in the course! I will announce the next date for the second half of the year in the newsletter when the time comes.

      Kind regards and stay healthy,
      Sonja

  2. Dear Sonja,
    Thank you very much for the quick and helpful feedback.
    I will be attentive, waiting for the next appointment, for the baking course ...!
    Until then, all the best and stay healthy !!!!! 😇
    Many greetings
    Andrea

  3. Hello Sonja
    The recipe sounds great !! Reminds me of a bakery in Hamburg 🙂
    Is LM the same as sourdough garnish? Thanks!

    1. Yes that should fit if very fit or refreshed. Otherwise possibly 30 g. It depends a bit on your sourdough. It is best to let it mature at a warm room temperature, around 22-24 ° C.

      Many greetings,
      Sonja

  4. Dear Sonja,
    I have very healthy rye sourdough. With 20 g it worked out great.
    Very tasty bread.
    Thanks very much!!
    Warm greetings
    Melli

  5. Dear Sonja,
    I would like to bake the bread. Do you think I can replace the spelled flour with wheat flour?
    Warm greetings,
    Laura

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