September 23, 2012

Healthy Carrot & Seed Buns

Summer is over and it's getting colder in Sweden and what is better to eat on a rainy day but Soup and a hearty healthy Carrot Bread? In this recipe I added loads of different seeds since I love the crunchy texture and also, they get way healthier than eating just a plain wheat based bread. The carrots doesn't actually give much flavours to the buns but they do turn out beautiful orange coloured and very, very moist. I hope you like them!

Healthy Carrot & Seed Buns
25 grams of fresh yeast or 1tbsp dry yeast
4 dl water (400ml)
2 carrots, medium sized, finely grated
1 dl sunflower oil (100ml)
1 tbsp dark corn syrup (25 ml)
2 tsp salt
2 tsp bitter orange
1/2 dl sunflower seeds (50ml)
1/2 dl flax seeds (50ml)
1/4 dl sesame seeds (25ml)
4 dl rye flour (400ml)
7-8 dl wheat flour (700-800ml)

Crumble the fresh yeast into a bowl and add lukewarm water (37 d C). If you are using dry yeast, let it dissolve in warm water min. 43 degrees C. Set aside for 10-15 minutes while the yeast dissolves.

Add finely grated carrots, sunflower oil, syrup, salt, bitter orange, all the seeds, rye flour and almost all flour into the yeast mixture. The dough should still be a little bit sticky. Make sure you don't use too much flour as it will make the bread dry. Work the dough by hand for about 20 minutes or in a kitchen aid for about 10 minutes. When you feel that the dough is ok, cover the bowl with a kitchen towel and set aside to rise to double its size for about 40-60 minutes. Place the bowl in a warm place.

The dough is ready when it's slightly glossy. If you work the dough too little, the bread will turn out dense. One trick is to take a piece of dough between your thumb and index finger, pull finger apart, if the dough between your fingers are thin and elastic, you've worked it enough. it more:-)

Sprinkle some flour onto work top and place the dough on top. Take small pieces of the dough and roll into buns. Place the buns on your baking sheet. Brush with milk.

Leave and let rise for another 30 minutes. Preheat the oven to 200 degrees C.

Bake in the oven for about 20 minutes, until your bread is golden coloured. Let cool on an oven rack.




  1. I have WAY too many carrots in the fridge and have been looking for a recipe. Thank you :)

  2. I love your bread recipes! I have them all bookmarked. Once I convert the metrics to US, I'm going to bake these right up!! I have all the ingredients, yah!!

    1. Thank you!! You're so sweet. I'm happy to be able to inspire:-)


Thanks for stopping by! I LOVE comments and I read them all, but may not respond to all:-)

XOXO Johanna