There is a big thing going on about bread in Germany. You can get there the biggest variety of breads and the other sorts like rolls (Broetchen) and pastries. One reason
may be it is the biggest bread-eating nation. I grow up while eating a lot of sandwiches. There is no right translation for what we call Brotzeit, but I would say it is an old fashioned word for having a snack or meal which contains bread. My family was great in Brotzeit, we use to meet in the evening and eat fresh baked bread and rolls with all kinds of sausage, cheese, eggs and salads. It is a great meal which don’t need to be prepared for hours and is so versatile.
Hungry for a bread I was searching in my kitchen for some ingredients and found some carrots. I have eaten carrot bread before but never baked one by my own (they usually end up in a carrot cake yummy). I also found some seeds and decided to give poppy seeds a try.You may think there are not enough poppy seeds in this bread, you could be right but this was all I had and please add some if you like them or substitute with other seeds if not.
I soaked the oats because I wanted their nutrition but not chew on hard oats. You may add some milk or flour until the dough is clearing the sides of the bowl while kneading.
These bread goes well with everything from hearty cheese to jam.
2 cups / 200 g carrots (about 4)
3 cups / 350 g whole wheat flour
1 cup / 120 g all-purpose flour
1/2 cup / 60 g old fashioned oats
0.8 oz / 23 g poppy seeds
4 teaspoons dry yeast
1 teaspoon sugar
2 teaspoons salt
1 1/2 tablespoon / 20 g butter
1 1/4 cup / 300 ml milk
butter for the pan
Grate the carrots finely and press out the juice with your hands.
Heat the milk and the butter until lukewarm and put the oats into the milk and let soak for about 10 minutes.
Put the flour, poppy seeds, dry yeast, salt, sugar, carrots and milk mix in a mixing bowl. Use a dough hook or let knead by hand for about 3 minutes.
Cover the mixing bowl with a damp fabric and let rise for 30 minutes (there is more about yeast doughs in the previous post).
Butter the pan or baking sheet and I sprinkled the pan and the loaf with some oats.
Cover the hands with some flour so the dough don’t stick on your fingers and try to form a roll if you use a baking sheet or you put it in a loaf pan. Make some cuts on the top and let rise for a further 15 minutes. Preheat the oven to 370 Fahrenheit or 185 Celsius.
Sprinkle the top with water drops that will make a nice crispy crust and bake the bread for 45 minutes or until golden brown on the top. Let cool on a wire rack.