Carrot bread rolls
We’re going away for a long weekend in Berlin tomorrow morning with another couple, and ohh how I can’t wait! I have not been to Berlin before and have heard from many friends and family that it is the place you should go at the moment.
We’re taking the bus down there, so we have a good 7 for half an hours together where we’ll find out what to see and do when we get there. And of course it’s also a good opportunity to bake some bread and other goodies for the road.
I decided to bake a carrot bread rolls that I have baked a few times in the past. I found the recipe here. I used sunflower seeds instead of pumpkins seeds as in the original recipe. They taste really good and are also perfect for your lunch box – or a little getaway to Berlin.
Ingredients for carrot bread rolls;
25 g yeast
3 dl. of lukewarm water
3 dl. of plain yogurt
1 tbsp. of oil – I used sunflower, canola and flaxseed oil
½ tbsp. of sea salt
50 g of fiber baking mix
50 g. of sunflower seeds
75 g of grated carrot
50 g of spelt grains
50 g of durum flour
225-275 g of wheat flour
1 small egg
Stir the yeast with water and yogurt.
Add oil, salt, sunflower seeds and carrot.
Then ass fiber mixture, spelt grains and durum flour in.
Add the flour a little at a time and knead the dough until it is elastic.
Let dough rise warm and covered for approx. 1 hour.
Divide the dough into 2 and shape into 2 long rolls.
Roll each roll out into a flat rectangle and place them on a baking tray with baking paper.
Let them rise for approx. 45 minutes.
Cut each rectangle into 4 with a pizza wheel and brush with egg.
Bake for approx. 20 minutes. at 210 degrees C
Break each piece apart and let them cool completely on a wire rack.