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Author Notes: If you like making bread and you have a root vegetable on hand, then this bread is an excellent recipe to make. I used fresh garden parsnip for this loaf. —lapadia
Makes one 8-inch oval loaf
THE SPONGE AND THE BREAD DOUGH
- 2 teaspoons active dry yeast
- 3/4 cup water
- 1/4 cup rye flour
- 1 teaspoon malt powder (or sugar)
- 1 cup grated peeled parsnip (or another root vegetable)
- BREAD DOUGH
- 2 cups AP flour- plus 1/4 cup extra for kneading
- 1 heaping teaspoon caraway seeds
- 3/4 teaspoon sea salt (I like Himalayan)
- 1/8 teaspoon ground black pepper
- Olive oil
- In a large bowl, dissolve the yeast in warm water and let stand for 5 minutes. Add the rye flour, malt powder and grated parsnip, stir to blend all ingredients. Cover and let rest at room temperature for 30 minutes, to form the sponge.
- To the sponge; add 2 cups of the flour, caraway seeds, salt and pepper, stir until a soft dough forms. Knead the dough out on a lightly floured surface until smooth and elastic; if needed, add enough of the remaining flour, 1 tablespoon at a time to prevent dough from sticking to hands.
- Place dough in a large bowl coated with oilive oil, turning to coat top. Cover and let rise in warm place until doubled – about 45 minutes.
- Knead dough down, cover and let it rise again, until doubled in size.
- Knead dough down, cover and let rest until needed.
- Preheat oven to 400 degrees.
THE RISE & BAKING
- Buttery cooking spray
- 1 handfull of cornmeal
- Optional - pinches of sea salt (I like Himalayan)
- Spray a baking sheet with cooking spray and sprinkle with the cornmeal.
- Shape the dough into a small oval - anywhere from 8-10 inches. Lightly spray the surface with cooking spray. Cover and let rise in a warm place until doubled in size - about 30 minutes.
- Once again, spray the surface of the risen dough with cooking spray. Optional - sprinkle with pinches of sea salt.
- Bake for 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.
- *recipe is adapted & modified from a Cooking Light recipe
- This recipe was entered in the contest for Your Best Root Vegetable Side
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