This yeasted bread is made with rye, all-purpose & whole wheat flours, carrot juice, grated carrots, toasted sunflower & sesame seeds, toasted pepitas and topped with a "crackle" glaze made with rice flour.
The starter is made with rye flour mixed with water "until it is the consistency of a thick batter". Using the amount of water in the recipe, my starter resembled a brick of clay. With a little difficulty, I squooshed in more water.
The bread called for chopped parsley. Even though there really wasn't enough parsley that need chopping, I couldn't stop myself from using our beautiful new (to us) walnut handled double bladed mezzaluna. (After chopping, I took a little break to I to drink tea out of my new (to me) china cup.) Life is wonderful, isn't it?
Here is the bread just before going into the oven.
Here are the loaves just out of the oven.
The "crackle glaze" didn't quite crackle as much as I expected it would.
Even though the recipe didn't call for it, I love the look of this loaf with the extra sesame seeds on top.
The bread went well with chili con carne. The next day, it was very good lightly toasted and served with a ham/rainbow-chard/onion/cheese omelette. Carrot bread is also delicious with goulash.
For more information, please see fao.org/getinvolved/worldfoodday/ and kochtopf.me/stories/world-bread-day-2006-2012/
1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain