Rye Bread With Purple Carrots Recipe

Name: Rye Bread With Purple Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 160 grams rye flour; 350 grams flour; 100 grams whole wheat flour; 18 grams yeast; 20 grams melted butter(room temp); 12 grams salt; 6 grams sugar; 75 milliliters milk; 120 milliliters purple carrot juice; 175 milliliters water (room temp)

Servings: persons

1
Heat oven to 220 C . Place your dutch oven with lid on.
2
Melt yeast and sugar in milk. Sieve flour. In a stand mixer combine flour, salt, milk( with sugar and yeast added), water, carrot juice and mix with a hook at medium speed for 3 minutes add butter and mix for another 3 minutes. Turn another 2-3 minutes at high speed. When the dough starts to come from the sides stop.
3
Lightly sprinkle flour on a working surface. Knead the dough for 5 minutes. Dust a large bowl with flour, place the dough and cover with cling film.
4
Rest for an hour for proofing. When the dough doubles in size knead for two minutes and place it on a baking sheet. Cover and let it proof for another 20 minutes.
5
Take the dutch oven out. Carefully slide the dough in the pot. (or place it with the sheet) Dust with flour score the top. Close the lid. The dutch oven needs to be shallow, giving enough space for the dough to rise.
6
Bake for 20 minutes with lid on. After 20 minutes take the lid off and bake another 20 minutes until the bread is golden brown.
7
Rest on a cooling rack for at least 15-20 minutes before cutting and resist the temptation to see the color:)

614

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 160 grams rye flour, 350 grams flour, 100 grams whole wheat flour, 18 grams yeast, and more.

Yes, Rye Bread With Purple Carrots falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rye Bread With Purple Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions