Carrot-Sesame Seed Bread

In a large bowl, add carrots, orange juice, warm water and yeast and let it sit for 5 minutes. Then add olive oil, both flours and salt. Knead it into a tight dough. Cover and let it sit for 10 minutes.

Put a drizzle of oil on your work surface and knead dough lightly for about 10 seconds. Let it sit covered with a kitchen towel for 1 hour. Clean oil from work surface and sprinkle some flour over it. Knead the dough for few seconds. Roll it tightly and tuck both the ends on the bottom and lay it in a parchment paper-lined loaf pan with sides tucked on the bottom. Cover with a towel and let it sit for another hour.

Preheat oven to 400ºF.

Remove the towel, put the bread into the oven and bake for 50 minutes. Remove pan from oven and set it on a rack until cooled.

Take bread out of the pan once cooled and let it cool further. Store covered for up to 3-4 days.

Adapted from Dan Lepard’s bread recipe from The Guardian.