I have recently returned from Sweden on business and was struck by their measured and enthusiastic approach to their diets and how different it is from ours. Bread plays an important part in their diet and usually comprises whole grains and seeds.
These carrot rolls were served up in the hotel one evening for dinner and I thought I’d give them a go with the children as not only are they rich in fibre and flavour, they sneak some vegetable in there too.
In the search for a recipe, among others I came across http://www.myblueandwhitekitchen.com, possible the most beautiful food blog I have seen. Food writer and photographer Sini is based in Finland and you can almost feel the snowflakes resting on your eyelashes as you read her blog – simply lovely. I’m not sure she would approve of my bastardisation of the recipe and that of her countrymen, for which I apologise …… I had to make do with what was in the cupboards at the time and was trying to bolster the low GI carbs anyway.
R I made 12 rolls with this batch and topped them with some pumpkin and chia seeds. For picky eaters I’d try just the one carrot to start with and see if you get it past them. I served these with pumpkin and parsnip soup and they wolfed them both down.
Scandi Carrot Bread Rolls – Makes 12
420g granary bread flour
120g strong white bread flour
120g rye flour
1 tsp sea salt
7g /1 tsp dried yeast
200ml lukewarm water
125 g quark/soft cheese/yogurt
50 g softened butter
1-2 carrots, coarsely grated
1/2 tbsp treacle
Seeds to sprinkle on top
Mix all the dry ingredients together and set aside. I used my beloved Kitchenaid with a dough hook for this but you can use a large bowl if hand kneading. Combine the a few teaspoons of the lukewarm water and powdered yeast, stirring with a teaspoon until the powder dissolves. Add most of the flour mixture and gradually mix and then add the wet ingredients and mix some more. Add just enough of the remaining flour and knead gently until the dough comes together. Add a little more of the water to the mixture if you need to to make it come together – you may not need it all. Don’t overdo it and don’t worry that the mixture is quite wet and sticky. Cover the bowl with oiled cling film or a tea towel and let the dough rest in a warm place for half an hour or so. I introduced mine to the the top of the boiler.
Take a baking sheet and either line with greaseproof paper or sprinkle with semolina. Divide the dough to form approx approx 12 rolls keeping the dough and yourself well covered with flour to avoid it sticking. Place on the large baking sheet well distanced from each other and allow to rise again for another half an hour in a warm place.
Meanwhile, preheat the oven to 225°C (435°F).
Lightly brush the rolls with a little water or milk and sprinkle the seeds on top. Bake in the preheated oven on the middle rack for 10-15 minutes, or until they are golden brown and sound hollow when tapped underneath. They are best warm from the oven but will keep for a day or two. Pop the remaining ones in the freezer ready for a slice of crunchy cheddar eaten for an impromptu lunch with soup or snack for after football practice.