Wednesday, September 08, 2010
Carrot Seed Bread
I'm always on the lookout for good bread recipes! I love bread rolls - it's perfect to freeze and then just thaw as you need them, rather than having a whole loaf of bread go stale, day after day. I found these via a Swedish blogger that I like very much, Kryddburken. (Original recipe here.) She is truly passionate about food, and I love her writing. She has nice step-by-step photos as well, and you can really feel the love as you read her blog. (Sorry though, Swedish only.)
These rolls are slightly sweet from the carrots and the apricots, and have an interesting texture due to the seeds. I didn't like them all that much myself to tell you the truth, but my husband loved them!
Carrot Seed Bread
50 g fresh yeast
500 ml milk
50 ml golden syrup (molasses would work well, or honey)
1 tsp salt
100 ml neutral oil, such as canola
50 g crushed linseed
50 g sesame seeds
100 g dried apricots, finely chopped
200 g carrots, grated
1 kg high-protein bread flour
Crumble the yeast into a bowl. Heat the milk until it's the same temperature as your little finger, and pour it over the yeast. Stir until dissolved. Add syrup, salt, oil, linseed, sesame seeds, apricots and carrots, and stir. Add the flour gradually and work into a smooth and stiff dough. It'll take a while - at least 20 minutes by hand or 10 using a stand mixer.
Leave the dough to rest, under a tea towel, for 30 minutes. Divide into 20 equal pieces (mine weighed about 100 g each), and shape into nice, firm rolls. Place on baking sheets, cover with a tea towel again and leave to rise for about 30 minutes.
Bake at 200°C for about 15 minutes. (I use a fan-assisted oven, it might take a bit longer in a regular one.)
Recipe in Swedish:
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They look great!
Few things beat the smell of freshly baked bread in the house... That more that enough reason to love bread :-)
Fin läsning och inspirerande blogg!
Kika gärna in på min om du har lust...
Ha en fin dag!
Many thanks for this bread! I baked this bread already three times since the day you published it.
But I use leaven, not yeast. It turned to be great. There is a link to my LJ (sorry, Russian only)
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