Carrot Pulp Bread with rye flour

Use some carrot-apple pulp to make this week's loaves. Added some rye flour to the white all-purpose and bread flours. Nowadays, seem to be in the mood to mix a little of this and that. Well, I remembered to add 2 tsp of salt this time. And it came out tasty. The carrot bits made the loaves moist and the rye flour added a depth to the flavor. Nice.

Yeast, salt, white flours, carrot-apple pulp.

First rise in room temperature, about 1.5 hours.

Ready for shaping.

Oiled loaf tins this time. The shapes were incidental.

Slit down the middle expanded a lot!

Baking at 250C for 10 mins, then lowered to 180C for another 30-40 mins. Till skewer comes out clean.

Nice crusts.

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