Carrot and pumpkin seed bread

 

400g unbleached, organic strong white flour

100g khorasan flour

130g sourdough starter

100g grated carrot

30g pumpkin seeds

10g chia seeds

275g bottled water

20g olive oil

3g baker’s yeast

10g kosher salt

 

Put the flour in a mixing bowl and add the water, sourdough starter, chia and pumpkin seeds, olive oil, salt and baker’s yeast.  Mix all the ingredients together and knead the dough for 6 to 8 minutes.  Add the grated carrot and mix well.  Leave to rise covered by a tea towel for 90 minutes to 2 hours. Take the dough from your bowl and flatten slightly into a disc.  Fold in 4 edges to the centre and shape into a ball.  Leave the dough to rise on a greased flat baking tray or well floured banneton (seam upwards) for about 2 hours or until it has doubled in bulk.  Dust with rye flour and slash a cross on the bread with a lame or a razor blade.  Pre-heat  the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Bake for 27 minutes.  Allow to cool on a wire tray, covered with a tea towel.