I love using carrots in baked goods, the bread becomes really moist and delicious. They are perfect for homemade soup...
Recipe for crispy carrot buns with seeds
The other day we had soup for dinner, and what goes better with soup than some really good homemade rolls?
I love using carrots in baked goods, the bread turns out really moist and delicious.
Another thing I love when baking is using a baking steel.
You get such a nice crispy crust.
Servings: pcs
Crispy Carrot Buns with Seeds
I love using carrots in baked goods, the bread becomes really moist and delicious. They are perfect for homemade soup...
Equipment
- Stand Mixer
- Knife
- Baking Steel
- Oven
- Ovenproof dish For steam in the oven
Ingredients
- 550 gram Wheat Flour high in protein
- 450 gram Water
- 25 gram Yeast
- 15 gram Salt
- 50 gram Sunflower Seeds
- 50 gram Pumpkin Seeds
- 100 gram Grated carrots
Instructions
- water and yeast are put into a mixing bowl and stirred together
- add all the other ingredients except the salt
- mix it on low speed for 2 minutes, then add the salt and now knead the dough on high speed for 8-10 minutes or until the dough starts to slap against the sides of the mixing bowl
- the dough is placed in a container that is lightly greased with a bit of oil
- now the dough needs to rise for about 1 hour in a warm place until it has at least doubled in size (it may take a bit longer depending on the temperature)
- carefully pour the dough onto a slightly floured surface, cut the dough and place on baking paper with a baking paddle underneath (I use the one that comes with the baking steel)
- preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) with fan, and place the buns in the oven on the baking steel with about 1 dl of boiling water in a heatproof dish at the bottom (so there will be steam in the oven)
- the buns should bake for about 15 minutes until they are nicely browned, then cool the buns a bit on a rack