Parsnip Bread

October 27, 2010
1 Ratings
  • Makes one 8-inch oval loaf
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

What You'll Need
  • 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)
  • 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
  • Buttery cooking spray
  • 1 handfull of cornmeal
  • Optional - pinches of sea salt (I like Himalayan)
  2. 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.
  3. 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.
  4. 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.
  5. Knead dough down, cover and let it rise again, until doubled in size.
  6. Knead dough down, cover and let rest until needed.
  7. Preheat oven to 400 degrees.
  2. Spray a baking sheet with cooking spray and sprinkle with the cornmeal.
  3. 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.
  4. Once again, spray the surface of the risen dough with cooking spray. Optional - sprinkle with pinches of sea salt.
  5. Bake for 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.
  6. *recipe is adapted & modified from a Cooking Light recipe

See what other Food52ers are saying.

  • fiveandspice
  • Bevi
  • SallyCan
  • TheWimpyVegetarian
  • lapadia

8 Reviews

fiveandspice September 23, 2011
Hey, awesome! I was thinking about making a parsnip bread. Now I think I'll just make this. Do you think it would be ok without the rye flour? I can't eat rye.
lapadia September 23, 2011
Hi and thanks, fiveandspice! re: rye flour - I have never made it any other way, but I am thinking that because the fermentation of rye flour when making the sponge helps to add a bit of flavor, and on the other hand when using rye I notice the bread to have a denser crumb. So if it were me, I would perhaps try it with wheat or just stick with all AP...the loaf would be a bit softer and a loss of the extra flavor from the rye, but a sponge in itself usually adds some flavor...that is my guess :) Would love to hear how it turns out, perhaps I will try it. Hmmm, sounds like a good foodpickle question, bet AJ would have a good explanation and a substitute, too!
Bevi September 23, 2011
I love parsnips, and will be trying this soon.
lapadia September 23, 2011
Cool, Bevi! Would love to hear back after you try this :)
SallyCan November 4, 2010
Made this the day you posted it, and it was a fine loaf of bread! It had a beautiful shape, and a delicate flavor. Grated potato would probably do if you don't have a parsnip handy, and a variation that might be nice would be to use fennel seed instead of the caraway. I'm definately making this one again!
lapadia November 5, 2010
Thanks, I'm glad you liked it and I especially love all your variations, mmmm fennel seed!
TheWimpyVegetarian October 27, 2010
I'm going to have to try this one! I've never used a root veggie in a bread, so it would be very fun to try. The sponge must add a great depth of flavor!
lapadia October 27, 2010
The sponge and rising 3 times really adds to the flavor! Have fun making it, and I am looking forward to your butternut swirled bread!