Carrot and Poppy
Seed Bread
Serves 10
750 g strong plain flour
1 tsp salt
8 g yeast, easy-blend
300 ml skimmed milk
150 ml water, boiling
300 g carrots, peeled and grated
2 tbsp poppy seeds, plus 1 tsp for sprinkling
2 tablespoon poppy seeds, plus 1 teaspoon for sprinkling
5 spray low-fat cooking spray
Mix the flour and salt together in a large mixing bowl, then
stir in the easy-blend yeast. Make a well in the middle. Mix the milk and
boiling water together to give liquid at just the right temperature for adding
to the flour. Pour into the well and use your hand to gradually draw the flour
into the liquid. Add the carrots and 2 tablespoons of poppy seeds, then mix well
to make a smooth dough.
Turn the dough on to a lightly floured surface and knead for
5-6 minutes. To knead by hand, fold the dough towards you, then push it away
with the heel of your hand. Give the dough a quarter turn and keep kneading,
developing a rocking rhythm until it is smooth and elastic. When kneaded, place
the dough in a large clean bowl misted with low fat cooking spray. Cover with a
clean cloth and stand in a warm, draught-free place to rise for about 1 hour
until doubled in size.
Turn the dough on to a work surface and knead lightly for 1
minute, so that it is back to its original size. This is known as “knocking
back”. It eliminates large air pockets and gives a better rise and even texture
to the bread.
Divide the dough into 2 equal pieces and shape into rounds.
Place onto baking sheets misted with low fat cooking spray and leave in a warm,
draught-free place to rise for 25-30 minutes, until doubled in size. Meanwhile,
preheat the oven to Gas Mark 7/220°C/425°F.
Brush the loaves with water, then sprinkle with poppy seeds.
Bake for 15-20 minutes, until well-risen and golden brown. Using thick oven
gloves, lift the loaves from the baking sheets and turn them over. Pat the
bases - they should make a hollow sound if properly cooked. If not, return to
the oven to cook for another few minutes.
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