Carrot and Poppyseed Loaf

Carrot and Poppyseed Loaf

Carrot and Poppyseed Loaf
 

Another wholesome and very rustic hearth-food.  This is not a sweet loaf, it is much more like a German-styled foccaccia if there is such a thing. It is nutty and tasty buttered, or can be made into smaller baton rolls.

2 cups self raising flour
2 cups wholemeal self raising flour
2 carrots, grated
½ cup poppy seeds
½ teaspoon caraway seeds
½ teaspoon Nigella seeds
1 ½ cups water, warmed
1 tablespoon sugar
1 tablespoon of yeast
Pinch of salt

 
Pre-heat the oven to 200°C
 

Add enough water to the sugar and yeast to allow it to bloom, leave for 20 minutes.
In a large bowl, combine the salt, flour, poppy seeds, Nigella seeds, and carrot together, ensuring all ingredients are dispersed evenly.Carrot and Poppyseed Loaf

Add the yeast to the mixture with enough of the water to make a sturdy dough.  Knead the dough well, allowing the mix to become quite dense.
Cover with plastic wrap and leave in a warm place to rise for an hour.
Once risen, divide the dough in half and shape into two rounded loaves and place on two flat baking trays.
Leave to rise for a second time for about 30 minutes.
Make deep cuts in the top of the loaves, brush with milk and bake – allowing the loaf to spread outwards into a thick but fairly flat disc.  Bake for about 35-40 minutes or until crisp on top and cooked through.

Serve with soup or as part of a ploughman's lunch.