Recipe: Gulerodsbrud (Danish Carrot Bread)

I had these great rolls in Denmark last year and I was yearned to eat them again. They’re fairly simple to make and they combine the great taste of sunflower seeds and grated carrots which isn’t something I would have thought to do on my own. They’re a nice hearty roll that could easily be a breakfast or a meal with a soup or salad as a side. Though I would suggest mixing the seeds and carrots in to the dough in a bowl as it gets quite sticky otherwise.

Gulerodsbrud
Yields 10
Hearty bread rolls with a surprise of carrots and seeds inside
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Prep Time
2 hr 15 min
Cook Time
15 min
Total Time
2 hr 30 min
Prep Time
2 hr 15 min
Cook Time
15 min
Total Time
2 hr 30 min
Ingredients
  1. 15g active dry yeast
  2. 240ml water, 40-45°C
  3. 375g white flour
  4. 70g whole wheat flour
  5. 32g sugar
  6. 4g salt
  7. 45g butter, room temperature
  8. 1 egg
  9. 75g sunflower seeds
  10. 2 carrots, peeled and grated
Instructions
  1. In a large bowl, mix together the yeast, sugar, and water water and allow to sit for 5-10 minutes until yeast has bloomed.
  2. To the yeast add the flours, butter and salt. Mix until the dough comes together.
  3. On a floured surface, knead the dough until smooth and elastic then transfer to an oiled bowl and allow to rest until doubled, about 1 hour.
  4. Place the risen dough on a floured surface and form a well in the center. Crack an egg into the well and add the sunflower seeds and carrots then pull the edges over to seal the dough.
  5. Use a large knife or dough scraper to cut the ball of dough into small pieces. Folding and scrape the dough back into a ball to mix the ingredients.
  6. Divide the dough into 10 even balls and place on a coated baking sheet. Cover and allow to rise for an hour.
  7. Bake for 15-18 minutes in a 220°C oven until edges become brown.
Adapted from Tara's Multicultural Table
Mab Made Food http://www.mabdese.net/bento/

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