A gloriously crusty, slightly sweet (and just as it so happens, vegan) loaf.
- Makes1 large loaf
- Prepare20 mins
- Cook25 mins
- Total time45 mins
- Plusresting and overnight rising and cooling
Put the carrots into a microwave-safe bowl with 5 tbsp water. Cover and cook on full power (900W) for 5 minutes. Leave covered for 5 minutes, then drain and blend in a food processor (or use a stick blender and a tall jug). Add 225ml oat drink, then blend until smooth. Stir in the oil.
Toast 1½ tsp caraway seeds in a pan over a medium heat for 2-3 minutes until fragrant. Put the flour, salt, yeast, 50g sugar, the orange zest and toasted caraway into a large bowl. Mix together with your hands. Stir in the carrot mix and bring together to a rough dough. Cover with a clean tea towel and leave to stand for 15 minutes.
Knead the dough on a generously floured work surface for 3-5 minutes, until springy and smooth, then shape into a ball. Move to a large, oiled bowl, oil the top of the dough, cover again and leave to rise in a warm place for 1 hour, or until doubled in size.
Flour a large baking sheet. Lightly oil the work surface, turn the dough out, then divide into 3 equal pieces. Pat these into 3x30cm cylinder shapes, pinch together at 1 end, then plait. Pinch the other end and tuck both ends under neatly. Cover loosely with oiled clingfilm or reusable wrap and leave to rise in the fridge overnight.
The next morning, preheat the oven to 220ºC, gas mark 7. Brush the bread with 1 tbsp oat milk, then scatter with the remaining ½ tsp caraway seeds. Bake for 25 minutes until dark golden and well risen – turn the oven down slightly during cooking if it starts to over-brown. Move to a cooling rack.
Mix the orange juice with 2 tbsp sugar in a small saucepan, then simmer for 2-3 minutes to make a syrupy glaze. Brush over the warm bread, then leave to cool fully before slicing.