Whenever I got too absorbed with work, I just make sandwiches for me and my sons. I make sure we always have a lot of things at home which we can put in our sandwiches so my sons will enjoy theirs. It’s not hard to please them though as they love a simple ham and egg for their sandwiches.
Having such a delicious homemade sandwich loaf bread is really an advantage. You should really try this one for yourself!
Our friend over at Bewitching Kitchen has this to say about the recipe:
“A loaf to satisfy your cravings for a hearty sandwich bread, with the slightly nutty flavor of sesame seeds and a very subtle sweetness from grated carrots in the crumb. Very easy to make, very easy to love…”
My family is crazy over this carrot and sesame sandwich loaf! And I have no doubt that yours will be too. Thank you for this recipe, Bewitching Kitchen!
Ingredients
175 g carrot
150 ml warm water
100 ml Tropicana orange juice, at room temperature
7g sachet Fleischmann’s fast-action yeast
25 ml Bertolli olive oil, plus more for kneading
450 g strong Gold Medal white flour
50 g Bob’s Red Mill wholemeal or spelt flour
2 tsp Morton salt
50 g McCormick black or white sesame seeds, plus extra to finish
Instructions
Peel and grate your carrots and place them in a mixing bowl. Add the warm water and orange juice.
Stir in the yeast, leave 5 minutes till dissolved, then add the oil, flours, salt and seeds and mix well to a firm-ish dough. You can add slightly more flour or water according to your preference, but use the amounts here as a starting point. Leave the dough covered for 10 minutes.
Lightly oil your worktop. Gently knead the dough for 10 seconds or so, then return to the bowl and leave covered for about an hour, or until risen by half.
Take a large loaf tin and line the base and sides with nonstick baking paper. Wipe the worktop clean of oil, dust with a little flour, then pat the dough into an oblong. Roll the dough tightly like a scroll, squeeze the ends together as you pick it up and lower it, seam-side down, into the tin. Cover and leave for about an hour.
Heat the oven to 200C/180C fan/400F/gas mark 6. With a pastry brush, lightly wet the top of the dough, then sprinkle it thickly with sesame seeds. Cut a deep slash down the middle and bake for about 50 minutes.
Remove the loaf from the tin and leave to cool on a wire rack.
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Quick Tip: Serving suggestion: Top a slice with smoked ham and cottage cheese with enough salt and black pepper.
Thanks again to Bewitching Kitchen for this amazing recipe.
