Carob Flour Bread — A Sweet Earthy Loaf
Deep brown from carob’s natural sweetness, this bread brings a hint of chocolate-like warmth without the sugar. Soft yet firm, it’s a wholesome loaf with character and depth.
Ingredients:
- 500g strong flour
- 150g carob flour
- 10g sugar
- 15g salt
- 2 tablespoons olive oil
- 15g dry yeast
- 400g water
Preparation
- In a large mixing bowl, combine all the ingredients and knead until you achieve a smooth dough that doesn’t stick to your hands. If you have a mixer, use the dough hook for this process.
- Line a baking tray with parchment paper. Shape the dough into a round loaf or a long baguette and place it on the prepared tray.
- Allow the dough to rest for 35-40 minutes until it rises.
- Preheat your oven to 200°C (392°F) with a fan setting.
- Bake the bread at 180°C (356°F) for 25-30 minutes.
- Once baked, wrap the bread in a clean kitchen towel and let it cool completely before serving.
Why Use Carob Flour?
Carob adds natural sweetness and color, plus fiber and antioxidants. It’s a great alternative for those looking for a more complex flavor than plain wheat flour.
Tips for Best Results
Mix carob flour with regular flour to balance structure. Don’t overdo the liquid — carob absorbs moisture. Let the dough rest well before baking to develop strength.
This carob flour bread is a delightful twist on the traditional loaf, offering a hint of natural sweetness and a deep, earthy flavor. Perfect for breakfast spreads, sandwiches, or simply enjoyed with a drizzle of olive oil. Let the aroma of this wholesome bread fill your kitchen and your heart!
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