Saturday, 22 September 2012

Carrot-Spelt Bread

Carrot-Spelt Bread is one of my favorites. It is always a succes, and the recipe is easy to alter. Carrots add some moist to the bread. You can also use the dough to make rolls. 
Sometimes I make the dough in the evening and let it rise in the refrigerator  over night - then I'll use only 15-20 g yeast. 

Besides fine spelt flour, I use some  rolled oats, durum or rye, barley or kamut flour (about 20 ml / 0,8 cups). Kamut is an ancient, protein-rich grain with lots of protein (15 g / 100 g). The dough has a somewhat loose consistence. I let it rise for an hour or so in a bowl, and another half hour in the bread form.


0.5 l of lukewarm water 

50 g yeast 
2 tsp salt 
1 teaspoon of honey / syrup 
2 dl finely grated carrots (about 0,8 cup) 
2 dl  coarse spelt flour (about 0,8 cup)
2 dl durum flour or kamut flour (about 0,8 cup)
0.5 dl canola or olive oil, or 50 g soft butter or margarine (0,2 cup)
5-6 dl fine spelt flour (2,5 cups) - you may replace the spelt with fine wheat flour


1. Dissolve the yeast in lukewarm water. Add the salt, honey and the finely grated carrots. 

2. Add the coarse spelt flour and durum / kamut flour, thereafter the fine spelt flour. Knead the dough and add the oil / butter in the end. The dough should be somewhat loose in it's consistence, it may be a bit sticky. 
3. Let the dough rise about an hour under a kitchen towel. 
4. Knead the dough slightly by pressing the air out of the dough. Then place the dough in a baking tray, that is lined with baking paper. 
5. Let the dough rise about a half an hour. 
6. Bake the bread in 170 degrees C. / 340 degrees F. in a fan oven for 30-35 minutes (in a conventional oven in 200 degrees C./ 390 degrees F.) 

The dough is fully risen and ready to be baked.

According to a Danish breakfast tradition, you add a teaspoon of jam on top of a cheese sandwich - this highlights the flavour of the cheese in a pleasant way.

My husband's grandmother served us often black currant jam & cheese sandwiches ... Perhaps this is why I fancy most the black currant jam and cheese combination?!


  1. Lovely bread - like the addition of carrots to increase the moisture. Also like the combo of cheese and jam.

    1. Thank you :-) I like finding ways to "smuggle" vegetables into different dishes (both when baking & cooking)- our boys do fancy only a limited number of veges...


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