Carrot Cake Sourdough Bread
This carrot cake flavored sourdough bread recipe is packed with freshly grated carrots, raisins, and chopped pecans. It's sweetened with brown sugar, maple syrup, and cinnamon and is the perfect spring dessert loaf! If you're looking for a fun carrot bread recipe, this is it!
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Servings: 10 slices
Ingredients
- 150 grams active sourdough starter
- 400 grams lukewarm filtered water
- 550 grams bread flour
- 10 grams salt
- 57 grams roughly chopped pecans
- 75 grams raisins
- 40 grams maple syrup
- 3 grams ground cinnamon
- 25 grams brown sugar
- 110 grams shredded carrots
Maple Butter (optional)
- 8 tablespoons salted butter room temperature
- 1/3 cup maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
Mix the Dough
- In a large mixing bowl, whisk together the sourdough starter, lukewarm water, and maple syrup until combined. Add the bread flour, cinnamon, and brown sugar. Mix until a shaggy dough forms. Cover and let rest for 30-45 minutes (autolyse).
Add Salt & Incorporate Inclusions with Stretch-and-Folds
- Sprinkle the salt over the dough and gently press it in. Now, begin the stretch-and-fold method:
- Wet your hands slightly to prevent sticking.
- Grab one side of the dough, stretch it upward, and then fold it over the center.
- Rotate the bowl 90 degrees and repeat. Do this a total of 4 times (one full round).
- Gently fold in the shredded carrots, raisins, and pecans during the second round of stretch-and-folds, ensuring even distribution without deflating the dough.
Bulk Fermentation & Stretch and Folds
- Cover the bowl and let the dough rise at room temperature (21-23°C/70-75°F) for 4-6 hours, performing 3-4 additional sets of stretch-and-folds every 30 minutes during the first 2 hours.
Shape the Dough
- Lightly flour a work surface and shape the dough into a round or oval loaf. Place it seam-side up in a well-floured banneton or a bowl lined with a floured kitchen towel.
Cold Fermentation (Overnight Rise)
- Cover the dough and refrigerate overnight (8-12 hours) for enhanced flavor and structure.
Preheat & Prepare for Baking
- The next day, preheat the oven to 450°F (232°C) for at least 30 minutes, placing a Dutch oven inside. Cut a piece of parchment paper or prepare a bread sling to prevent inclusions from sticking and burning.
Score & Bake
- Remove the dough from the fridge, place it onto parchment paper, and score the top with a sharp knife or bread lame. Carefully place it into the hot Dutch oven.
Bake the Bread
- Covered: Bake at 450°F (232°C) for 30 minutes.
- Uncovered: Remove the lid and bake for another 20 minutes until golden brown.
Cool & Enjoy!
- Transfer to a wire rack and let cool completely before slicing (about 1 hour).
Make the Maple Butter (optional)
- Add the softened butter to a medium mixing bowl. Use an electric hand mixer to whip the butter for about 2 minutes. Add the maple syrup and cinnamon. Mix until just combined. Spread over the bread for the best whipped maple butter!
Notes
Storage
Store leftover bread in an airtight container at room temperature for up to 3 days. As always, homemade bread is best the day it is baked. Next day carrot cake bread makes a lovely French toast!Nutrition
Serving: 1slice | Calories: 409kcal | Carbohydrates: 63g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 473mg | Potassium: 216mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2123IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
Calories: 409kcal
Tried this recipe?Mention @Bake.With.Jamie