Every plant in the universe seems to want to grow in this part of the world and I think I know why.
Of all the wonders California has to offer, surely the greatest has to be the sun.
I miss the snow. I do. I miss home, my community and my family. I dream about our house in Ottawa and the ash tree in our backyard.
But you take your blessings where you find them and there’s just something to be said for stepping out the door on a February afternoon and being surrounded by warmth and light. Having the sun caress every part of your body and watching your dog sparkle in the light. She too comes to life in the sun. Her smile is unmistakable. It transforms me.
So today, I thought I would send you all a little bit of sunshine from the golden state so that you too can take part in the experience.
These photos were taken outside on our little balcony. To me they represent all that surrounds us here in beautiful California including the gorgeous orange trees that continue to produce fruit (seemingly without end).
As for the recipe, I spotted a lovely orange-hued bread over at my friend Charles’ the other day that immediately caught my attention (as many of his recipes do).
I was smitten with the idea of the puréed carrot in the loaf but somehow couldn’t get the idea of leaving little bits of visible carrot flecks in the loaf out of my head. I knew it would add weight to the bread and transform it into something different but I wanted to see where things might end up. So off I went with three different tries, ending up with something a little different each time. This was a happy experiment, and I have Charles to thank for it.
This is definitely not a soft, light and springy bread. There is texture, density and complexity to this loaf but that is not to say that it’s not delicious in it’s own right. We especially enjoyed this robust, colourful bread topped with sharp cheese and toasted with a touch of marmalade (for my husband) and hot red pepper relish (for me). The boys like to have their first piece simply with butter. Who can blame them. Next up will be sandwiches.
There are mild sweet notes generated from the orange and the carrot in this bread but they are quite subdued (less than 1.5 grams of sugar per slice). Each serving delivers as much protein as an egg and also packs a good amount of dietary fibre. The seeds, orange and carrots also ring in a host of vitamins, minerals and antioxidants.
And here’s something else. Did you know that cooking carrots actually boosts their antioxidant content by breaking down cell walls? Studies have shown that eating cooked carrots results in much higher blood levels of beta-carotene. Beta-carotene’s antioxidant properties are thought to help reduce our risk of disease. Some of the beta-carotene we consume gets converted to retinol (the active form of vitamin A) which helps support our immune system, vision, cell growth (including skin), teeth and healthy bones.
Be sure to read through the Nutrition and Cooking Notes I prepared for options and best results.
Carrot & Sunflower Seed Breakfast Bread
Carrot & Sunflower Seed Breakfast Bread (inspired by FiveEuroFood )
- 2 + 1/2 cups (625 mL) flour of choice (I used equal parts light and whole spelt)
- 1 cup (250 mL) oatmeal (100% pure rolled oats)
- 1 tsp (5 mL) salt
- 1 heaping Tbsp (15 mL) Herbes de Provence (any mixture of dried herbs will do)
- 2 Tbsp (30 mL) sunflower seeds
- 2 large carrots (about 1 cup grated)
- 2 Tbsp (30 mL) orange juice
- 2 Tbsp (30 mL) orange zest
- 1 + 1/2 Tbsp (22.5 mL) dry active yeast
Makes 10 Slices
Nutrition & Cooking Notes:
- I’m calling this a breakfast bread but of course, any occasion and any hour of day works!
- You can experiment with different flours as you like for this loaf. If you are looking for something light and springy, you may want to start with AP flour in combination with the oats but naturally this will take away from some of the nutrients. It’s a bit of a balancing act however because using only whole grains in tandem with the weight of the carrots and seeds can create a dense, heavy and somewhat chewy loaf. You will also not get as much rise from your loaf with the heavier, denser grains but this may or many not be a consideration for you.
- Oven temperatures vary widely. The oven I am using here is the hottest I’ve ever worked with and I placed the bread on the lower rack to prevent it from over-cooking (browning). If your oven is more moderate, a middle rack placement with slightly more cooking time may be appropriate. Allowing the bread to sit in the warm (but turned off) oven allows the interior to continue to cook.
- Herbes de Provence is simply a mixture of herbs typically found in the Provence region of France. The brand I use (Morton & Bassett) contains: chervil, basil, rosemary, tarragon, garlic, lavender, marjoram, savory, thyme and parsley.
-
Studies continue to link a shortage of vitamin D to many serious diseases including: cancer, multiple sclerosis, diabetes, heart disease and influenza. Recent research has also shown that vitamin D deficiency is associated with higher levels of inflammation in the body (a precursor to age-related diseases). Our best source of vitamin D comes from the sun. During non-summer months, when the northern latitude sun is not sufficiently strong, adults are advised to take at least 1,000 IUs (international units) of vitamin D per day. Children should also be taking vitamin D. Older adults, people with dark skin, those who don’t spend a lot of time outdoors and those who wear clothing that covers most of their skin, should consider supplementing year round. Vitamin D levels can be easily tested through your medical or naturopathic doctor.
Directions:
Heat oven to 400 F.
- Peel and roughly chop carrots placing them into a small pot on the stove. Add just enough water to cover the carrots – about 1 cup. Allow carrots to come to a gentle boil for about 10 minutes until barely soft.
- Stain the cooked carrots reserving the warm liquid.
-
Place carrots in a blender with some of the reserved water and pulse once or twice (depending on power of your blender) just until the carrots have broken down into small pieces but are not yet mush or purée (add more of the reserved water if necessary).
-
Transfer the blended carrots into a large dish with surface area (such as a casserole dish) and spread them out to cool.
-
Meanwhile place flour and oatmeal in a large bowl. Add salt, herbs and sunflower seeds, mixing to combine. Add yeast and combine once more.
-
To the cooling carrots add orange juice and orange zest, mixing to combine.
-
Add cooled carrot-orange mixture to the dry ingredients and mix to combine. Add the remaining reserved water (and additional water) as necessary to bind the dough. (I use my hands to mix at this point). The dough should be sufficiently moist (not too dry) without being wet.
-
Form dough into a rough ball and place in a bowl. Cover with a cloth in allow the dough to sit in a warm, dry place for 15 minutes.
-
Remove dough and knead 5-7 times on a floured surface.
-
Transfer the dough into an loaf pan that has been sprayed with olive oil and shape the dough to accommodate the loaf dimensions (trying to distribute as evenly as possible).
-
Cover the loaf once more with a cloth and allow it to sit for 30 minutes in a warm, dry place to rise.
-
Remove cloth, admire your beautiful loaf and then place in the middle or bottom rack of oven (depending on how hot your oven is) for approximately 20-25 until the loaf begins to take on a golden colour. Turn oven off and allow the loaf to sit for another 5 minutes in the oven.
-
Carefully remove loaf from oven and allow it to cool for 10 minutes or longer before slicing. Enjoy!
© Inspired Edibles
right off the tree (it will never stop amazing me)
I too love the flex of orange from the carrot in this bread, and I can just imagine the texture, I would love it, particularly the sunflower seeds. I think I’d like my slice lightly toasted too with a little butter.
Your note about cooked carrots does surprise me, I always thought raw is better than cooked! I usually just scrub my vegetables and not peel them, I just prefer them that way. Lucky you to be able to pick an orange right off a tree! We’re still in the deep freeze here -12°C with a wind chill which makes it feel like -21°C! And we got another 10cm of snow on Saturday! I’ll try to send some your way, if you don’t mind. At least the sun is shining and that just makes me smile!
Eva http://kitcheninspirations.wordpress.com
What a beautiful bread. It’s definitely a sunny, happy kind of food. I love that you left the carrot flecks. It adds such fun to it. And I had no idea carrots got healthier with cooking! Good to know. :) I’m glad you’re enjoying the warmth of the sun Kelly. Please enjoy some for me. I will enjoy a bit of snow for you. :)
I don’t bake bread, so I’m always amazed when I see the results of other bloggers’ hard work. Your bread sounds particularly original (as always!) and packed with healthy oats… It is so beautiful with orange spots! I can imagine the wonderful aroma that spreads in your kitchen and in the whole house…
Gorgeous looking bread!
I LOoooooooooVE the photo of you w/ your golden beauty! Xxx
Orange and carrot is a groovy match-up, isn’t it. In smoothies and popsicles too (now I really have spring on the mind!) – your simmered carrots in oj reminds me of cranberries and oj at Christmas time… yum. It’s true that the extraordinary risks eventually becomes ordinary and goodness knows, we do need the rain for recovery and growth so it is absolutely welcome. On the other hand, I’m not sure I will ever be disappointed by the warmth and light that surrounds us on our February dog walks but it is early yet :)
Heeheeh, thought it might warm you up inside and out! Thanks for stopping by Eliot :).
well, coming from the Queen of exquisite breads, I hold that compliment in the highest regard! Thank you Angie.
It always amazes me how you can get the most delightful signs of spring — sunshine, warmth, delicious icicles melting all around you and then BOOM, another snow storm. A bit of a tease but then, there is nothing quite like true spring when it finally settles in back in the east… beautiful and worth every anticipatory moment.
The doggie melts my heart too Sally :). The carrot flecks are fun aren’t they? So pretty and cheerful. A spring song. Keep waggin’ the love sister ;-).
Thank you for your generous words Elizabeth. This is a really fun one — when the process is as simple as this and you can make it your own, there’s a lot of joy involved. There are so many ways to change it up too – on the savoury side, with honey, nuts, seeds and grains; as you wish. I hope you have fun with it! Sending lots of light your way :).
I remember this bread at Charles’ as well, but I must say that you changed it up quite a bit! :) Love the addition of the orange juice and zest because I always love orange and carrot. I’ve been known to simmer carrots in a little orange juice until the liquid evaporates. this bread looks so moist and certainly extremely healthy! Great rendition Kelly! On another note, I was wondering if you missed the snow. You’ll eventually become like me in that you’ll tire of the sunshine and worship those cloudy, rainy days. :)
Yes, pleas and thank you for sending this loaf of sunshine out to all of us still in the midst of winter.
A hearty and very beautiful bread, Kelly. Love the spring spirit and colour of this post. It sure has brightened my day.
I know I would miss the snow too. We are facing yet another big storm as March comes in like a Lion :) Although I wouldn’t complain if after this storm the sun comes back full force. I’m itching to get outside and planting again. Your bread sounds delicious…orange and carrot are one of my favorite combinations. In the winter we always have a big glass of orange-carrot juice each morning. I did not know that cooking carrots was better…I’ll just have to make some of this bread now! :)
haha, my house only my heart now i guess – thanks so much for dropping in… miss you back.
Walked past “your” house on my way to Metro today. Miss you!
Just the touch of colour I needed on this dreary, cold, snowy Ottawa day. Can’t wait to try out recipe this weekend!
AWESOME! I love everything about this post, including the flecks of carrots (reminded my of my carrot sesame hamburger buns, I still have two in the freezer!) – of course, the photo with the smiling dog melted me on the spot. I felt immediately connected, as I tend to walk around with a similar smile when Spring arrives. If I had a tail, I would wag it. But, not yet, unfortunately, not for us here in KS.
Absolutely Beautiful. Every part of it. From the writing, to the smiling doggy to this gorgeous sunlit carrot bread. I love how you packed so many goodies in there – it reminds me of one of those rustic artisan loaves I’ve really come to appreciate in recent years. I would gladly sacrifice some rise and springiness for this wholesome version. I didn’t know that about cooked carrots… thank you for the information. I’m totally jealous of the sunshine and warmth in February of course but this post has worked it’s own kind of magic into my day :) — thank you for the dose of sunshine!