Crunchy Carrot Loaf with Mustard and Thyme by Dan De Gustibus
Makes 1 loaf
Ingredients:
250 g Allinson strong white bread flour
250 g Allinson soft grain strong white bread flour
60 g carrot, grated
3 tablespoons black mustard seeds
1 teaspoon dried thyme
2 teaspoons granulated sugar
2 teaspoons salt
1 1⁄4 teaspoons Allinson easy bake yeast*
1 3⁄4 tablespoons melted butter
260 ml warm water
Put the flours, carrot, mustard seeds, thyme, sugar, salt and yeast into a bowl. Mix to a soft
dough with the butter and water. Turn on to a floured surface and knead for 10 minutes. Shape
as desired and put into an appropriate greased tin.
Leave to prove slowly until doubled in size.
Add a topping or glaze of your choice, if wished, and place in an oven preheated to Gas
Mark 7/200°C and immediately turn the heat down to Gas Mark 6/200°C. Bake for 25–30
minutes. When cooked, the loaf should sound hollow when tapped on the bottom.
Breadmaker method: Put all the ingredients into the breadmaker baking pan in the order
specified for your particular model (see manufacturer’s handbook). Set to the ‘Basic White’
programme for the appropriate loaf.
*If you want your loaf to prove faster, use 2 1⁄2 teaspoons (1 sachet) Allinson easy bake yeast.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster
