Carrot Breads.

This recipe is from my 6th grade, when I was 12-13 years old, so it's...... old :-)
I have made them soo many times since, and they are light and healthy.

Normally I make a double portion, so I have lots to put in the freezer. And they always disappear fast.

50g margarine or butter, melted
4 dl milk
1 dl youghurt
1 packet of instant yeast (11g)
2 tsp coarse salt
2tsp sugar
2 carrots, grated (around 150g)
2 dl wheat bran
13-14 dl flour

1 egg and a little wheat bran to put on top.
20 min at 200C.

Mix all the wet ingredients, add salt, sugar, carrots, wheat bran and yeast. Add the yeast to the first 5 dl of flour you put in, and hold some of the flour back, sometimes I only uses 10-11 dl, it's different, because of the carrots.

Knead the dough well. (gives nice arms)

Cover and let it prove for 1 hour.

Give it a good kneading on a floured table until smooth and elastic (5-6 min minimum), maybe you need to add more flour.

Divide the dough. I make 20 breads, it's a good size, I think.
Shape them into breads, 10cm long. And then let them prove again for 20 min under a wet cloth.

Brush the breads with the egg, and cut 3-4 times on the top in each bread.
Sprinkle with Wheat bran, and bake for around 20 min at 200C.

 

 

If you are using fresh yeast:
Add the milk to the melted butter. Crumble the yeast in a bowl, and add a little of the milk/butter mixture, enough to dissolve the yeast, add the rest of the mixture, and add all the rest of the wet ingredients.
From now on it's the same as with the instant yeast.