Cookbook

Suggested by Dominique Baly, 
for a large loaf.

● 1 tablespoon yeast
● 1/3  liter/1 1/3 cups of warm water
● 1 tablespoon honey
● 300 grams/10 ounces whole wheat flour
● 200 grams/7 ounces plain flour
● 1 teaspoon salt
● 2 grated carrots
● 150 grams /5 ounces
walnuts
● 150 grams /5 ounces raisins

Preparation
1. Rehydrate the yeast in the warm water and add honey. Once foam has formed, stir in the whole wheat and plain flours as well as the salt. Knead until the dough is smooth and sticky. Add grated carrots, walnuts and raisins and continue kneading until the ingredients are evenly incorporated. Let stand for 20 minutes.
2. Shape the loaf like a rugby ball and place on a plate. Let the dough rise for an hour and a half to two hours (the dough should double in size).
3. Preheat oven to 250 °C/ 480 °F. Brush generously the dough with water and, using a small strainer, sprinkle a veil of plain flour. Slit the bread in several places and place in the oven, along with a little ramekin half filled with water. Bake for ten minutes at 250 °C/ 480 °F, then reduce to 180 ° C /355 °F to continue cooking for 45 minutes. 

Courtesy of Tartine Jeanne.