Carrot and Parsnip Bread

Carrot and Parsnip Bread is deliciously unusual with a fabulous taste and texture. If you love baking homemade bread, add this to your baking list STAT!

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

The love I have for baking bread is notably heightened by the use of ingredients that I don't normally associate with yeasty loaves... like carrots. Whenever I think of carrots, my mind also immediately heads in the direction of parsnips. If you've never had a parsnip before, just think of them as super flavorful carrots with a ramped-up flavor. Spicy and earthy with an added extra bite that the plain orange carrot doesn't have. Think of them as white carrots...with a whole lot of attitude!

This bread was one that I thought would surely get a thumbs down and wrinkled nose from my husband. He has pretty much always been your standard, run-of-the-mill, white bread lover. However, over the years I finally seem to be having a big influence on him and his ever-evolving and adventurous taste buds. To my delight, he could not get enough of this bread!!! Needless to say, I was very pleased....and shocked! LOL

If you decide to make this bread, be sure you plan a day in advance to make the poolish (yeasty flour mixture) as it needs time to activate and get all bubbly on the counter overnight. You'll also need to make your carrot juice in advance. I made mine in my Vitamix blender (but I'm sure any blender will do - see the special note) by filling the blender with water and adding one carrot, cut in chunks. *Note - if you're not using a Vitamix or other strong blender, make sure to add grated carrot to the water so you don't burn out the motor of your blender.

CARROT AND PARSNIP BREAD               {PRINT THIS RECIPE}

Yield: 2 large, round loaves   Prep Time: 28 hours (includes overnight and rise time)  Bake time: 60 minutes
For the poolish:
¾ teaspoon active dry yeast
1 cup lukewarm water
2 ½ cups stone-ground rye flour

For the dough:
⅓ cup toasted sesame seeds
½ cup toasted sunflower seeds
⅓ cup Pepita's (shelled pumpkin seeds)
2 ½ teaspoons active dry yeast
1 cup lukewarm carrot juice
¾ cup grated carrot  

½ cup grated parsnip
½ cup chopped fresh parsley
6 - 6 ½ cups all-purpose flour
2 tablespoons raw honey
¼ 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 it 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 sticky, add some additional flour.

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

-Place the dough into an 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 the oven to 400-degrees Fahrenheit.

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.