Updated: May 2024

By Bake with Paws

Purple Carrot Soft Sourdough Bread loaf with a vibrant purple color and soft texture.

Purple Carrot Soft Sourdough Bread – A Vibrant & Nutritious Loaf

This Purple Carrot Soft Sourdough Bread is a beautiful and healthy way to enjoy the rich flavor and vibrant color of purple carrots in a soft, fluffy sourdough loaf. The purple carrots lend not only a stunning color but also a mild, earthy sweetness that complements the tangy sourdough. This bread is perfect for sandwiches, toast, or as a healthy snack for any time of the day.

Made with a sweet stiff starter, this bread achieves a wonderfully moist crumb and better shelf life. The natural sweetness of purple carrots balances the slight tang of the sourdough, creating a loaf that's as delicious as it is visually striking.

Why Choose Purple Carrot Bread?

Vibrant Color:

The rich purple color from the carrots gives this bread an eye-catching appearance.

Earthy, Sweet Flavor:

Purple carrots impart a mild, earthy sweetness that pairs perfectly with the tangy sourdough.

Nutritious:

Packed with antioxidants, vitamins, and fiber from the purple carrots.

Soft & Tender:

The use of a sweet stiff starter results in a tender crumb that stays fresh longer.

Versatile:

Ideal for everything from healthy sandwiches to toasted snacks.

Why Use a Sweet Stiff Starter?

The sweet stiff starter in this recipe contributes to a less tangy flavor, allowing the natural sweetness of the purple carrots to shine through without being overwhelmed by sourness. It also helps improve the structure of the dough, giving the bread a soft and tender crumb. The sweet starter ensures that the bread remains fresh for several days, perfect for enjoying over time.

Health Benefits of Purple Carrots

Purple carrots are not only colorful but also packed with health benefits. They contain anthocyanins, a type of antioxidant that has been linked to heart health and reducing inflammation. Additionally, purple carrots are high in fiber, vitamin A, and vitamin C, making them a nutritious choice for anyone looking to add more vegetables to their diet.

Ingredients Overview

Bread Flour: Provides the structure for the loaf.
Whole Wheat Flour: Adds depth of flavor and nutrition.
Purple Carrots: Blended into the dough to give color, flavor, and nutrients.
Sweet Stiff Starter: A lower-hydration starter that keeps the bread mild in flavor and improves the dough’s strength.
Salt & Sugar: Essential for flavor balance and promoting fermentation.
Water: To hydrate the dough and activate the starter.

How To Make Purple Carrot Soft Sourdough Bread

INGREDIENTS REQUIRED (Yields: 1 Loaf)

Sweet Stiff Starter:

60g sourdough starter (100% Hydration), use at its peak

180g bread flour (I used Japan High Gluten Flour)

55g water + 25g milk

30g sugar (I used organic brown sugar)

Main Dough:

140g bread flour (I used Japan High Gluten Flour)

85g grated purple carrot

All stiff starter (above)

10g brown sugar (I used organic brown sugar)

1 tsp (5.5g) salt

45g cold egg, whisked (from 1 egg), balance use for egg wash

20g milk, cold (reserve 10g, add in later if needed) I used total 20g of water, please refer note

35g butter, room temperature

Egg Wash (Optional):

1 egg + 1 Tbsp water, whisked

(You may want to use the balance of egg from the above if any)

Utensil:

450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")

Note:

Depends on your flour, because each flour absorbs liquid and hydrates differently. You may also add 1 teaspoon of water at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.

STEP-BY-STEP INSTRUCTIONS:

1. Sweet Stiff Starter

In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour. Mix with paddle attachment until well mixed and all come together. It can be done by hand mixing too.
Place the starter back in the same mixing bowl or can also be proofed in a jar.
Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. It took about 8 - 9 hours depending on your starter. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C.

2. Purple Carrot:

Wash, peeled and shred the carrot with a grater. Keep aside.

3. Kneading Bread Dough:

Put all ingredients (except butter) into a bowl of stand mixer. I usually torn the stiff starter slightly first.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for about a minute or until all incorporated. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
Change to hook attachment and knead for another 3 minutes at low speed #2 (KA) or until the dough comes together and elastic. Add in butter and continue knead for 10 - 12 minutes at low speed #2 or until reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

4. First Proofing/Resting The Dough:

In the same bowl, let the dough rest for about 45 minutes. Keep it covered with clingfilm or use a lid. The dough did not rise a lot in 45 minutes.

5. Shaping:

Transfer the dough to a clean floured surface then divide into 3 equal portions (about 230g per portion) or 2 portions at your choice.
Form each portion to a ball. Rest for 5 - 10 minutes.
Flatten with rolling pin into a dish.
Fold right to centre and fold left to meet in the centre. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
Place all dough in a loaf pan.

6. Final Proofing:

Let it proof in a warm place until the dough reaches slightly below or 0.5cm below the height of the pan This one took approximately 2 hours 45 minutes at room temperature of 29C - 30C. The duration of proofing depends on your ambient temperature and starter.

7. Baking:

Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 15 minutes.
Brush with egg wash.
Bake at preheated oven for 30 minutes, or until golden brown.
Remove bread from oven and let them cool on rack completely before slicing.

Main Dough

Tips for Perfect Bread

Sourdough Starter:

A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak. For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".

Gluten Development:

Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

Kneading:

Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).

Flour & Hydration:

Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.

Dough Temperature:

Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.

Proofing:

Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:

If it bounces back instantly, it’s under-proofed and needs more time.
If the indentation stays, it’s over-proofed.
If the indentation slowly bounces back, it’s ready to bake.
There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.

Wrinkle Top or Shrinking:

If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.

Baking & Oven Temperarate:

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Serving Suggestions

Sandwiches: Use this soft and flavorful bread for your favorite fillings.
Toast: Perfect when toasted and topped with butter, cheese, or avocado.
Healthy Snack: Enjoy a slice with hummus, nut butter, or a drizzle of honey.
Salads: Serve alongside a salad for a hearty and nutritious meal.

Storage Tips

This Purple Carrot Soft Sourdough Bread stays fresh for up to 3 days when stored in an airtight container at room temperature. For longer storage, slice and freeze the bread. You can easily toast slices directly from frozen.

Frequently Asked Questions

Q: Can I substitute regular carrots for purple carrots?

Yes, you can use regular carrots, but the color and flavor will be different. Purple carrots give a unique, vibrant hue and a slightly earthier taste.

Q: If I don’t have a sourdough starter, can I still bake this bread?

Yes, You can find yeast version recipe "Here"

Q: Why my bread sour?

Using a weak or unrefreshed liquid starter to build the stiff starter or using the sweet stiff starter past its peak.

Final Thoughts

This Purple Carrot Soft Sourdough Bread is an easy-to-make, healthy loaf that’s as delicious as it is beautiful. The sweet stiff starter gives it a soft, moist crumb, while the carrots add a touch of natural sweetness and vibrant color. Whether you use it for sandwiches or toast, this bread will add a nutritious and flavorful touch to any meal!