Now if I had a back yard garden I would have rows and rows of heirloom carrots growing. Not because I have an over whelming taste for carrots all the time, (although I do quite like them.) But because there are so many different colours you can grow. Orange, yellow, white, pink and for todays bread, the lovely purple.
I don’t often see them for sale, however my local farmers market has been stocking them the last few weeks so I’ve been stocking up. The Monkeys needed a little convincing they were indeed still carrots. A raised eyebrow and a sceptical look that only a 3 and 5 year old can give on being told, ‘of course they were carrots, taste them’.
So why should you eat an heirloom variety carrot?
* They taste fantastic. If you are comparing it to an insipid supermarket pale old orange carrot- well, there is no comparison.
* Encouraging genetic diversity.
* The purple carrots are full of antioxidants, and… they make things a pretty purple colour, (like this bread.)
Purple Carrot Bread
150g sourdough starter
150g purple carrots- steamed/ mashed
25g wheat bran
125mls water + purple carrot water from cooking
225g strong bakers flour
1 tsp salt
I did an over night prove in the fridge for this one. Baked at 240C with steam.
The result is a soft, chewy crumb similar to adding oats in a dough. The purple cooking water from the carrots adds to the intensity of the colour. The next lot of bread I made was just with the carrots, and no cooking water- resulting in a slightly less intense colour.
Next stop, Purple Carrot Cake…
This post submitted to yeastspotting.