Wholemeal Carrot Bread

This was suppose to be a white bread recipe but I wanted it to be more healthy and replaced some bread flour with wholemeal flour instead. Not sure if this had affected the "equilibrium" of the bread but I encountered problem while mixing the dough. The dough was very sticky and flat (abit like cake batter) and I was convinced that this bread is gonna be a total failure.

Nevertheless, I went ahead to proof the bread and luckily, the bread turns out ok. Not the fluffiest we've tasted but it was not too bad. This bread stayed soft for 2 days. Well, gotta try harder again next time.

Adapted from book "新创意养生健康面包 - I halved the recipe as below

Ingredients

450g bread flour (I used 300g bread flour and 150g wholemeal flour)
50g plain flour
5g salt
75g sugar (I reduced to 50g)
6g dry yeast
100g carrot residue (after straining out the carrot juice)
200g carrot juice
50g milk
50g olive oil

Method

1. Combine bread flour, plain flour, dry yeast, salt and sugar into a mixing bowl. Add in carrot juice and carrot residue. Mix using a dough hook, slowly adds in milk and olive oil. Mix till dough is smooth and elastic.
2. Leave to raise in bowl for 60min or till the dough doubles in size. Punch out the air in the dough and divide the dough into 4 equal portions. Roll each portion into a ball and let it rest for 15-20min. Shape dough and let it proof again for 45-60min.
3. Bake at 180C for 25-30min till the bread is ready.