Unyeasted Carrot Rye Bread With Caraway

Few of us have had or will have the luxury of escaping the “worship wars.” The “wars” are usually waged over forms and styles, not over the essence of what worship is. But leading your people into the essence is all-important. So I want to call you to put your focus and energies in the most fruitful place for the glory of God. Focus on the essence, not the form. If you succeed in breeding a church that experiences the essence, they will probably survive the wars, and you will be able to lead them through to more peaceful waters

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Tibetan	Bread	12	Servings

INGREDIENTS

2	c	Rye flour
4	c	Whole wheat flour
2	c	Carrot pulp
1/2	c	Caraway seeds, or more to
		taste
1 1/2	t	Salt
2	T	Sesame oil, if no sesame
		oil use all corn oil
2	T	Corn oil, or other light
		vegetable oil
3 1/2	c	Boiling water, or slightly
		less for carrot puree

INSTRUCTIONS

From: sevans@awinc.com  Date: 23 Nov 1995 07:05:41 -0700 This is one of
the recipes I created  in order to utilize the carrot pulp left-over
from juicing carrots.  Carrot puree will work in place of pulp,
although you may wish to  decrease the liquid ingredients somewhat.
The recipe is inspired in  part by the Tassajara Bread Book's recipe
for Tibetan Barley Bread.  Pan roast rye flour in 1 tbsp. sesame oil
until darkened.  (This  creates a heavenly aroma!) Mix flours together
with salt. Add caraway  seeds. Add oil, rubbing flour between hands
until oily. Add carrot  pulp, and mix well. Add boiling water, using
spoon to mix until dough  begins to form, and then hands. Keep hands
cool by dipping them in a  bowl of cool water. Mix until earlobe
consistency. Knead until  smooth; i.e., until dough stretches instead
of tearing. Shape into  two small loaves, and place in oiled pans. Cut
tops lengthwise. Proof  2-6 hours, in oven set at 100-150 F, or on
counter top overnight.  Brush tops of loaves with oil and place damp
tea towel over top to  prevent drying. Bake at 450F for 20 minutes on
middle shelf, and then  at 400F for 40 minutes on top shelf.
Alternatively, you may bake at  350F for 1 1/2 hours. Crust will be
rough but inside tender, and  bottom and sides will be dark brown.
Cooked bread will sound a hollow  thump when tapped with finger. Wait
until cool (approx. 1 hour)  before slicing, for bread that slices
cleanly.  REC.FOOD.RECIPES  From rec.food.cooking archives.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 197 Calories From Fat: 39 Total Fat: 4.5g Cholesterol: 0mg Sodium: 294.4mg Potassium: 105.7mg Carbohydrates: 34g Fiber: 2.8g Sugar: <1g Protein: 5.2g