This carrot hazelnut sourdough bread brings a touch of comfort to your table. Packed with sweet, finely grated carrots, crunchy hazelnuts, and cashews, it creates a gorgeous and flavourful bread. It is perfect for breakfast, snacks, or alongside hearty meals.
Imagine a loaf of sourdough bread, its crust a golden-brown mosaic of blisters and toasted hazelnuts, promising a hearty crunch with every bite. This isn’t just a plain sourdough bread. It’s enhanced with shredded carrots and the nutty warmth of hazelnuts and cashews. And that makes this loaf as visually captivating as it is delicious.
A rustic twist with carrot and hazelnuts
This bread recipe is really easy to follow and you will love the results. You will adore the results! In other words, by slicing into this sourdough loaf, you’ll uncover vibrant orange flecks from finely shredded carrots, warm brown tones of roasted hazelnuts and cashews. Loving it!
The crumb is airy, with a slight moistness that comes from the carrots’ natural hydration. So gorgeous! This combination of colours evokes a cosy and earthy look. Just perfect for a rustic table setting.
The crust is simply amazing! On one hand, the satisfying crisp of the crust and toasted nuts shatter delicately beneath a serrated knife. That’s music to my ears. On the other hand, the bread strikes a balance between soft, chewy, and crunchy.
Moreover, the tangy sourdough base is mellowed by the natural sweetness of carrots, while the nuts bring a toasty, nutty richness. This makes it perfect for savoury or sweet pairings.
Why carrots work so well
Carrots’ natural sugars caramelise slightly during baking, enhancing the bread’s sweetness. Their moisture content keeps the crumb soft and fresh for a longer time. Also, besides giving it a gorgeous look, they make the bread wholesome, packed with vitamins and fiber.
Moreover, the way you cut the carrots significantly affects the bread crumb. For an even distribution throughout the crumb, grate the carrots finely. Or, if preferred, coarsely for a more pronounced texture and pops of colour.
This carrot hazelnut sourdough bread is not just any bread. In fact, it is an experience, ideal for pairing with creamy cheeses, hearty soups or simply a smear of butter.
Additionally, here are some more bread recipes that you might like: seeded carrot sourdough bread, pumpkin seed sourdough bread, plain homemade sourdough bread or this Mediterranean sun-dried tomato and olive bread.
Ingredients for a small loaf of carrot hazelnut sourdough bread:
- 240 g flour
- 210 g water ( 150 for the initial mix + 60 for later)
- 70 g sourdough discard
- 8 g sea salt
- 1 g dried yeast
- 120 g finely grated carrots
- 30 g hazelnuts (whole or roughly chopped)
- 30 g cashews (whole or roughly chopped)
First, start by mixing flour and 150 g of water in a medium bowl. Use a stand mixer or a hand mixer until no dry flour remains. Cover the bowl with foil and let it rest for 1 hour.
Secondly, in a small bowl, combine sourdough and 60 g of water. Let it dissolve for 20 minutes. Then, add the dried yeast to the sourdough and let it sit for 5 minutes. In the meantime, add the salt to the main dough. Mix until fully incorporated. Last but not least, add the sourdough and mix until well incorporated and the dough results not sticky. Cover with foil and let it rest for 30 minutes.
Stretch and fold
Thirdly, start with stretch and fold. Add half of the carrots and nuts to the dough and stretch and fold (wet your hands) it to evenly incorporate the add-ins. Put in the remaining carrots and nuts, and repeat the stretch and fold. Then, cover with foil and let it rest for 30 minutes. Repeat the stretch and fold three more times. Allow to rest for 1 hour.
When the dough gets airy, gently shape it into a loaf (I place it directly on parchment paper, and because it is sticky, I use a plastic dough scraper), being careful not to deflate it too much. Cover it with a bowl (or anything that doesn’t touch it) and let it rest for 40 minutes.
Preheat and bake the carrot hazelnut sourdough bread
Preheat the oven to 240°C (with a Dutch oven, baking stone or a baking sheet inside) for at least 30 minutes. Carefully but quickly transfer the dough to the baking sheet. Sprinkle with water and cover with another parchment paper. Bake for 25 minutes, then lower the temperature to 220°C, and remove the top paper. Bake for an additional 20 minutes, or until the crust is deeply golden and the loaf sounds hollow when tapped on the bottom.
Finally, let the bread cool completely on a wire rack before slicing. Enjoy your freshly baked carrot hazelnut sourdough masterpiece!
