How to Make "Gulerodsbrød:" CARROT & SUNFLOWER SEED BREAD!

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

olive oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a vegan alternative that binds ingredients.

Bloom the yeast by combining 200 milliliters of lukewarm milk with 2 teaspoons of instant yeast and a small amount of sugar; let sit for 5-10 minutes.

Grate 1 large carrot (about 80 grams) and set aside.

In a stand mixer bowl, combine the yeast mixture, grated carrot, 35 grams of sunflower seeds, 1 teaspoon of salt, and the remaining sugar.

Add 350 grams of all-purpose flour and 3 tablespoons of softened unsalted butter to the bowl.

Mix the ingredients to combine, then knead with a dough hook for about 10 minutes until elastic.

Cover the dough with plastic wrap and let it rise for 45 minutes to 1 hour until doubled in size.

Prepare a medium-sized loaf pan by buttering the bottom and adding a piece of parchment paper.

Once the dough has risen, turn it out onto a clean surface and shape it into a rectangle to fit the loaf pan.

Roll the dough tightly from one end to create tension on the surface and seal the seam underneath.

Transfer the shaped dough into the prepared loaf pan, cover, and let it rise for another 30 minutes.

Preheat the oven to 350°F (180°C).

Egg wash the loaf with a mixture of 1 egg and a little water, then bake for about 30 minutes until golden brown and hollow-sounding when tapped.

Remove the bread from the pan and let it cool on a wire rack for at least 20 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens