We made these buns Sunday morning and had them for breakfast with smoothie and boiled eggs. They are packed with nutritious seeds and carrots and contain less flour than ordinary bread. Instead of being soft and moisty like a lot of white breads, they are quite firm and crunchy. We have big plans on improving our sourdough baking-skills, but for now this bread will do.
The sunday carrot bread
15-18 buns
½ package active dry yeast
1½ cups warm water
3 dl yoghurt
0,5 tbsp sea salt
200 g grated carrot
3 tbsp linseed
3 tbspl sunseed
3 tbsp pumpkin seed
3 tbsp rolled spelt (like rolled oats, but from spelt)
100 g corn flour
750 g whole grain rye- or spelt flour
Solve yeast in the water, add all ingredients except rye flour and stir it around. Add rye flour little by little and knead the dough for a couple of minutes by hand, it should be a bit sticky. Let it rise for 60 minutes. Gently punch down and form into 15-18 buns on a baking sheet and rise until double in size. Bake at 420°F for 15-20 minutes.
Make the buns a bit bigger and use them as sandwich buns, they are delicious with tuna salad or egg salad.
We got inspired by a recipe from danish Urtekram.
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