STEPS

A. ACTIVATING YEAST

The liquid added to yeast should be warm (about 26°C) in order to activate the yeast. If it’s too cool, it will retard its growth; if it’s too hot, it will kill the yeast. Combine dried yeast, caster sugar and the warm water in a large bowl until the yeast is dissolved. Stand in a warm place for 10 minutes or until the mixture is frothy.

B. HOST OF INGREDIENTS

There are a host of unexpected ingredients added to the yeast mixture to create this specialty bread: molasses, caraway and cumin seeds, sunflower seeds, cornmeal, rye flour and cocoa – plus grated carrot for moisture.

C. MIXING THE DOUGH

Stir the oil and molasses into the yeast mixture, then the seeds, grated carrot, cornmeal and sifted flours, cocoa and salt until it forms a slightly sticky dough.

D. BAKING LOAVES

Dust the risen loaves with a little more plain flour, then make five or six slashes across each loaf in both directions. Bake for 40 minutes, swapping the trays halfway through cooking time, or until the loaves sound hollow when tapped. Cool loaves on wire racks for at least 45 minutes before eating.