Carrot and Thyme Sourdough Boule #BreadBakers

A Rustic Sourdough Boule flavored with Shredded Carrots and Thyme is the perfect addition to your Easter Feast.

It's time for the Bread Bakers.........

 

Swathi of Zesty South Indian Kitchen is hosting this month and invited us to share Easter or Carrot bread.  I made this Sourdough Boule flavored with thyme and studded with shredded carrots.  It was delicious, but it really shone in this amazing Grilled Cheese and Avocado Sandwich.

Let's see what breads the others have baked up for us.......

• Cozonac - Romanian Easter Bread by A Messy Kitchen
• Carrot Raisin Sourdough Bread by Zesty South Indian Kitchen
• Sourdough Carrot Bread by Sneha’s Recipe
• Carrot and Thyme Sourdough Boule by A Day in the Life on the Farm
• Whole Wheat Carrot Bread by Karen’s Kitchen stories
• Crushed Pineapple Carrot Quick Bread by Food Lust People Love

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

This recipe starts with this easy Overnight Sourdough Boule.  You can add any ingredients you like to this bread.  I chose dried thyme and shredded carrots.  If I were going to make this version again, I would lightly cook the carrots or use grated instead of shredded.  The carrots were still crunchy after being baked in the bread.  If you like that texture in your bread, add them as directed below, but if you prefer softer additions, you will want to amend the recipe.

Bread, Sourdough, Carrots, Thyme

Bread

American

Yield: 16 servings

Author: Wendy Klik

Carrot and Thyme Sourough Boule

A Rustic Sourdough Boule flavored with Shredded Carrots and Thyme is the perfect addition to your Easter Feast.

Prep time: 30 MinCook time: 45 MinInactive time: 14 HourTotal time: 15 H & 15 M

Ingredients

• 5.2 oz. active sourdough starter
• 10 oz. room temperature water
• 17.6 oz. bread flour
• pinch of salt
• 1 t. dried thyme, crushed
• 1 carrot, shredded

Instructions

1. Place all ingredients in a large bowl and, using clean hands, mix it all together for a minute or so. When combined, cover the bowl with plastic wrap and let rest for 30 minutes or so.
2. Mix in the carrot and thyme, then sretch and fold the dough, while still in the bowl, several times until a ball is formed. Cover with plastic wrap treated with cooking spray and leave it on the counter overnight. It will have at least doubled in size.
3. Place a piece of parchment paper onto the counter and scrape the dough from the bowl onto the parchment paper without punching it down first. Gently fold the dough, taking the outside into the middle, until a boule is formed. Turn the boule over so the seam side is down on the parchment and cover loosely with plastic wrap treated with cooking spray. Let rest for only 30 minutes, no longer, while preheating the oven.
4. Place a dutch oven into the oven and preheat to 425*. Use a sharp knife to cut a slit in the middle of the boule, open the oven, take the lid off the dutch oven and slide the boule on the parchment into the dutch oven. Cover the dutch oven and bake for 20 minutes.
5. Remove the lid of the dutch oven and bake for another 20 minutes, until golden brown and hollow sounding when tapped.
6. Remove the parchment containing the boule from the dutch oven onto a cooling rack. Let cool completely before slicing.

Nutrition Facts

Calories

123

Fat (grams)

1 g

Sat. Fat (grams)

0 g

Carbs (grams)

25 g

Fiber (grams)

1 g

Net carbs

24 g

Sugar (grams)

0 g

Protein (grams)

4 g

Sodium (milligrams)

7 mg

Cholesterol (grams)

0 mg

Similar Recipes

Overnight Sourdough Boule

Make Ahead Sourdough Dinner Rolls

Sourdough Baguette

https://adayinthelifeonthefarm.blogspot.com/2025/04/carrot-and-thyme-sourdough-boule.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator