Carrot And Parsnip Bread

CARROT AND PARSNIP BREAD

Yield: 2 large, round loaves      Prep Time: 28 hours (including rise time)   Bake time: 60 minutes


For the poolish:

3/4 teaspoon active dry yeast

1 cup lukewarm water

2 1/2 cups stone ground rye flour


For the dough:

1/3 cup toasted sesame seeds

1/2 cup toasted sunflower seeds

1/3 cup pepitas (shelled pumpkin seeds)

2 1/2 teaspoons active dry yeast

1 cup lukewarm carrot juice

3/4 cup grated carrot

1/2 cup chopped fresh parsley

6 - 6 1/2 cups all-purpose flour

2 tablespoons raw honey

1/4 cup pumpkin seed oil

4 teaspoons kosher salt


-To make the poolish, dissolve the yeast in the warm water and let it sit for a few minutes. Whisk in the rye flour until smooth. If needed, whisk in a little more water until it's the consistency of thick pancake batter.


-Cover with plastic wrap and let it sit a room temperature overnight.The result will be very bubbly.


-The next day, in a large bowl (or stand mixer fitted with the dough hook), dissolve the yeast in the carrot juice and let is sit for a few minutes. It will become very foamy.


-Add in the grated carrot, parsnip, honey, seeds, 6 cups of flour and the poolish. Knead on low speed for about 3 minutes. If the dough seems too stick, add some additional flour.


-Add in the pumpkin seed oil and the salt. Continue kneading on for an additional 7-8 minutes. At this point the dough is smooth, elastic and fairly firm.


-Place the dough into a oiled bowl and cover with plastic wrap. Place the bowl in a warm, draft free place and allow the dough to rise until doubled, approximately 60-90 minutes.


-Once the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough in half and place each half into an oiled 9" cake pan. Using your hands, shape the dough into an even circle.


-Once again, place the 2 dough pans into a warm spot to rise (approximately 20-25 minutes). Using a sharp knife, cut an X into the dough about 1" deep. Allow the dough to rise again for another 15 minutes.


-Preheat oven to 400 degrees. Bake the loaves in the preheated oven for 40-45 minutes or until the bread sounds hollow when tapped.


-Remove the bread to a wire rack and cool completely.