Light Orange Carrot Rye Bread
rec.food.cooking/Kay Hartman (2000)
Source: The Sophisticated Sandwich by Janet Hazen
Makes 1 large loaf, enough for 8 to 10 sandwiches

Sponge
1 tablespoon active dry yeast
1 tablespoon all-purpose flour
1 tablespoon sugar
1/4 cup water

1 medium carrot, cut into small pieces
2/3 cup water
2 1/2 cups all-purpose flour
1 cup rye flour
2 teaspoons sea salt
2 tablespoons brown sugar
1 scant teaspoon caraway seed
Zest and juice of 1 orange
2 to 3 tablespoons cornmeal
1 large egg, lightly beaten, for wash

Combine the sponge ingredients in a bowl; mix well. Let rise in a warm place until bubbly, about 15 minutes.

Cook the carrot in 2/3 cup of water over low heat until tender.

Drain, reserving the cooking water. Mash the carrot with a fork and set aside. [I find that if I use 2/3 cup water, it doesn't leave me much, if any, water for the bread. I add more water to the carrots and then I use additional water when mixing the dough.]

Combine the flours, salt, sugar, caraway seed, and zest; mix well.

Add the sponge, carrot, and orange juice; mix. Add enough of the carrot cooking water to form a medium firm dough. Stir until the dough becomes too stiff to continue. Turn out onto a floured board and knead for 5 minutes. Place in a greased bowl, cover and let rise until doubled in size, about 1 1/2 hours.

Punch the dough down, shape into an oval, fold in thirds lengthwise, and stretch to form a long loaf shape. Make a loaf about 3 inches wide and 20 inches long. Sprinkle a cookie sheet with cornmeal.

Place the loaf seam side down on the cookie sheet. Using a sharp knife, make four or five 4-inch diagonal slashes on the surface of the bread. [I don't do all this. I form loaves with the dough and I bake in loaf pans. I don't slash.] Let rise in a warm place until size has increased by one-third. 20 minutes to 1 hour.

Preheat oven to 400 degrees F. Brush the loaf with egg wash. Bake in center of oven for 10 minutes. Spray oven with water. Rotate the bread, spray oven with water, and continue to bake for 25 to 30 minutes or until the bread sounds hollow when the bottom is tapped with fingertips.